Directions:
- Unroll pastry into a 9-in. pie plate; flute edges.
- In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside.
- In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture.
- Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.96 Kcal (1704 kJ) | ||
| Calories from fat | 199.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.14g | 34% | |
|---|---|---|---|
| Cholesterol | 76.63mg | 26% | |
| Sodium | 215.89mg | 9% | |
| Potassium | 235.14mg | 5% | |
| Total Carbs | 46.98g | 16% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 277.13 Kcal (1160 kJ) | ||
| Calories from fat | 135.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 34% | |
|---|---|---|---|
| Cholesterol | 52.18mg | 26% | |
| Sodium | 147.01mg | 9% | |
| Potassium | 160.12mg | 5% | |
| Total Carbs | 31.99g | 16% | |
| Sugars | 12.21g | 72% | |
| Dietary Fiber | 1.66g | 10% | |
| Protein | 4.41g | 13% | |
| Vitamin C | 8.4mg | 21% | |
| Iron | 0.9mg | 8% | |
| Calcium | 37.6mg | 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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