Directions:
- Preheat oven to 350.
- Combine rhubarb and cornstarch, set aside.
- Roll out pie crust into 8 inch pie plate.
- Pour rhubarb and cornstarch mixture into prepared crust.
- Combine sugar and Splenda; sprinkle over rhubarb mixture.
- Top evenly with drained pineapple.
- Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
- Sprinkle topping over pineapple.
- Cover edges of pie with foil and bake at 350 for 25 minutes.
- Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
- Cool completely on wire rack. Store leftovers in fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.78 Kcal (1104 kJ) | ||
| Calories from fat | 73.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 248.48mg | 10% | |
| Potassium | 240.86mg | 5% | |
| Total Carbs | 46.15g | 15% | |
| Sugars | 23.39g | 94% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 98.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 197.64 Kcal (827 kJ) | ||
| Calories from fat | 54.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 13% | |
|---|---|---|---|
| Cholesterol | 8.58mg | 4% | |
| Sodium | 186.17mg | 10% | |
| Potassium | 180.46mg | 5% | |
| Total Carbs | 34.58g | 15% | |
| Sugars | 17.52g | 94% | |
| Dietary Fiber | 2.42g | 13% | |
| Protein | 2.38g | 6% | |
| Vitamin C | 4.2mg | 9% | |
| Iron | 0.9mg | 7% | |
| Calcium | 74.1mg | 10% | |
* 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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