Directions:
- Combine mulberries and rhubarb in a medium bowl.
- Combine sugar and flour in a separate bowl.
- Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
- Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
- Dot with butter.
- Place top crust, cut steam vents, and flute edges.
- Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.78 Kcal (2055 kJ) | ||
| Calories from fat | 204.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.71g | 35% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 452.05mg | 19% | |
| Potassium | 272.91mg | 6% | |
| Total Carbs | 68.22g | 23% | |
| Sugars | 35.31g | 141% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 244.29 Kcal (1023 kJ) | ||
| Calories from fat | 101.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 35% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 5% | |
| Sodium | 225.01mg | 19% | |
| Potassium | 135.84mg | 6% | |
| Total Carbs | 33.96g | 23% | |
| Sugars | 17.57g | 141% | |
| Dietary Fiber | 2.24g | 18% | |
| Protein | 2.57g | 10% | |
| Vitamin C | 13.8mg | 46% | |
| Iron | 1.7mg | 19% | |
| Calcium | 43.6mg | 9% | |
* 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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