Directions:
- Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
- Roll the other half of dough into a 12-inch round and refrigerate.
- Preheat oven to 425 degrees.
- Put rhubarb into a large bowl.
- In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
- Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
- Pour rhubarb into bottom crust, dot with butter.
- Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
- Cut steam vents into top crust.
- Lightly brush top of pie with milk or cream and sprinkle with sugar.
- Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.06 Kcal (1101 kJ) | ||
| Calories from fat | 93.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 194.92mg | 8% | |
| Potassium | 372.24mg | 8% | |
| Total Carbs | 41.42g | 14% | |
| Sugars | 21.74g | 87% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 0.8mg | 5% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 144.65 Kcal (606 kJ) | ||
| Calories from fat | 51.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 16% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 3% | |
| Sodium | 107.18mg | 8% | |
| Potassium | 204.68mg | 8% | |
| Total Carbs | 22.78g | 14% | |
| Sugars | 11.95g | 87% | |
| Dietary Fiber | 1.85g | 13% | |
| Protein | 1.53g | 6% | |
| Vitamin C | 9.8mg | 30% | |
| Iron | 0.5mg | 5% | |
| Calcium | 59.5mg | 11% | |
* 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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