Directions:
- Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb.
- In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts.
- Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.03 Kcal (1348 kJ) | ||
| Calories from fat | 111.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 44.74mg | 15% | |
| Sodium | 227.59mg | 9% | |
| Potassium | 171.25mg | 4% | |
| Total Carbs | 46.65g | 16% | |
| Sugars | 21.51g | 86% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 211.23 Kcal (884 kJ) | ||
| Calories from fat | 72.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 19% | |
|---|---|---|---|
| Cholesterol | 29.34mg | 15% | |
| Sodium | 149.28mg | 9% | |
| Potassium | 112.33mg | 4% | |
| Total Carbs | 30.6g | 16% | |
| Sugars | 14.11g | 86% | |
| Dietary Fiber | 1.37g | 8% | |
| Protein | 4.49g | 14% | |
| Vitamin C | 7.8mg | 20% | |
| Iron | 0.7mg | 6% | |
| Calcium | 74.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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