Directions:
- If using frozen pie crusts, take one out of the freezer and out of it's pan. Place on a piece of waxed paper. This allows it to defrost to room temperature to make it pliable.
- In a small bowl combine flour and sugar. Mix well.
- Add sugar to the rhubarb and toss lightly to combine.
- Pour rhubarb mixture into pie shell, mounding high in the center.
- Top with pats of butter and sprinkle with cinnamon.
- Top with defrosted pie crust. Pinch the edges closed around the crust. Cut ventilation holes in the top of the crust.
- Bake at 400F for 50-55 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.47 Kcal (1325 kJ) | ||
| Calories from fat | 135.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 23% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 267.96mg | 11% | |
| Potassium | 171.42mg | 4% | |
| Total Carbs | 43.23g | 14% | |
| Sugars | 21.07g | 84% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 270.51 Kcal (1133 kJ) | ||
| Calories from fat | 115.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 23% | |
|---|---|---|---|
| Cholesterol | 5.22mg | 2% | |
| Sodium | 229.04mg | 11% | |
| Potassium | 146.53mg | 4% | |
| Total Carbs | 36.95g | 14% | |
| Sugars | 18.01g | 84% | |
| Dietary Fiber | 2.16g | 10% | |
| Protein | 2.81g | 7% | |
| Vitamin C | 3.3mg | 7% | |
| Iron | 1.2mg | 8% | |
| Calcium | 48.5mg | 6% | |
* 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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