Directions:
- Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
- Let mixture set for 30 minutes.
- Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
- Place on a cookie sheet and bake for 45 minutes.
- Remove from oven when done and let cool on rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.45 Kcal (743 kJ) | ||
| Calories from fat | 13.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 121.64mg | 5% | |
| Potassium | 255.8mg | 5% | |
| Total Carbs | 39.85g | 13% | |
| Sugars | 30.4g | 122% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 133.83 Kcal (560 kJ) | ||
| Calories from fat | 9.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 41.15mg | 18% | |
| Sodium | 91.74mg | 5% | |
| Potassium | 192.93mg | 5% | |
| Total Carbs | 30.06g | 13% | |
| Sugars | 22.93g | 122% | |
| Dietary Fiber | 1.27g | 7% | |
| Protein | 2.05g | 5% | |
| Vitamin C | 4.9mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 60.2mg | 8% | |
* 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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