Directions:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
- Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
- Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.67 Kcal (576 kJ) | ||
| Calories from fat | 17.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 3% | |
|---|---|---|---|
| Cholesterol | 24.28mg | 8% | |
| Sodium | 12.22mg | 1% | |
| Potassium | 82.49mg | 2% | |
| Total Carbs | 29.33g | 10% | |
| Sugars | 22.75g | 91% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 148.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 61.47 Kcal (257 kJ) | ||
| Calories from fat | 7.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 3% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 8% | |
| Sodium | 5.46mg | 1% | |
| Potassium | 36.83mg | 2% | |
| Total Carbs | 13.1g | 10% | |
| Sugars | 10.16g | 91% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 0.74g | 3% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.4mg | 15% | |
* 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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