Directions:
- Preheat oven to 450°F.
- Combine sugar, flour and egg;add to rhubarb.
- Prepare pastry and line a 9 pie plate, reserving some for top crust.
- Add rhubarb mixture and cover with top crust;seal and flute edges.
- Make slits in top crust to allow steam to escape.
- If desired, make a lattice top with top crust.
- Bake in oven for 10 minutes; reduce temperature to 350F and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.47 Kcal (810 kJ) | ||
| Calories from fat | 72.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 126.25mg | 5% | |
| Potassium | 112.13mg | 2% | |
| Total Carbs | 28.25g | 9% | |
| Sugars | 15.01g | 60% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 250.59 Kcal (1049 kJ) | ||
| Calories from fat | 94.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 12% | |
|---|---|---|---|
| Cholesterol | 26.5mg | 7% | |
| Sodium | 163.53mg | 5% | |
| Potassium | 145.24mg | 2% | |
| Total Carbs | 36.59g | 9% | |
| Sugars | 19.44g | 60% | |
| Dietary Fiber | 1.81g | 6% | |
| Protein | 3.46g | 5% | |
| Vitamin C | 3.2mg | 4% | |
| Iron | 1.1mg | 5% | |
| Calcium | 41.4mg | 3% | |
* 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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