Directions:
- Prick pie shell with fork and bake at 450 for 5 minutes.
- Combine rhubarb, flour, salt, and let sit for 15 minutes.
- Beat eggs slightly and add vanilla.
- Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
- Topping:.
- Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
- Sprinkle over pie.
- Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.56 Kcal (2238 kJ) | ||
| Calories from fat | 206.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 74.9mg | 25% | |
| Sodium | 615.36mg | 26% | |
| Potassium | 343.1mg | 7% | |
| Total Carbs | 76.98g | 26% | |
| Sugars | 40.16g | 161% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 14% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 245.29 Kcal (1027 kJ) | ||
| Calories from fat | 94.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 35% | |
|---|---|---|---|
| Cholesterol | 34.37mg | 25% | |
| Sodium | 282.37mg | 26% | |
| Potassium | 157.44mg | 7% | |
| Total Carbs | 35.32g | 26% | |
| Sugars | 18.43g | 161% | |
| Dietary Fiber | 2.23g | 19% | |
| Protein | 3.31g | 14% | |
| Vitamin C | 3.4mg | 12% | |
| Iron | 1.1mg | 14% | |
| Calcium | 67.8mg | 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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