Directions:
- For crust, mix 1 1/2 c flour, 1/4 tsp salt, 1 1/2 T sugar, 1/2 c oil and 2 T milk. Press into a 9 inch pie pan, making an edge.
- Bake at 350 degrees for 10-15 minutes. Cool.
- Cook rhubarb and 1 cup sugar slowly until tender. Add dry jello and stir gently until dissolved. Cool.
- Add lemon juice to rhubarb mixture. Fold in Cool Whip.
- Pour into crust;refrigerate.
- Can be frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.31 Kcal (2635 kJ) | ||
| Calories from fat | 344.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.26g | 59% | |
|---|---|---|---|
| Cholesterol | 44.5mg | 15% | |
| Sodium | 1052.7mg | 44% | |
| Potassium | 240.31mg | 5% | |
| Total Carbs | 62.93g | 21% | |
| Sugars | 22.3g | 89% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 2.4mg | 13% | |
| Calcium | 179.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 326.73 Kcal (1368 kJ) | ||
| Calories from fat | 178.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 59% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 15% | |
| Sodium | 546.55mg | 44% | |
| Potassium | 124.77mg | 5% | |
| Total Carbs | 32.67g | 21% | |
| Sugars | 11.58g | 89% | |
| Dietary Fiber | 2.57g | 20% | |
| Protein | 4.14g | 16% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 1.2mg | 13% | |
| Calcium | 93.4mg | 18% | |
* 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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