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8 servings
20 min active time
1 h 20 min total time
This rhubarb pie is a nice balance of sour and sweet.
5.0 (2 votes)
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Original
1 1⁄2 lbs | |
1 cup | |
6 Tbsp | |
1 Tbsp | |
2 bottom and top of pie |
Amount per serving
Daily %
Calories
669
33%
Total Fat
30 g
39%
Cholesterol
163 mg
54%
Sodium
415 mg
18%
Total Carbohydrates
91 g
33%
Fiber
3.4 g
12%
Total Sugar
37 g
Proteins
11 g
21%
Calcium
97 mg
7%
Iron
1.2 mg
7%
Potassium
319 mg
7%
Vitamin D
0.46 mcg
2%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Preparation
- 1Preheat oven to 450 degrees F (230 degrees C).
- 2In a medium bowl, combine the flour and sugar.
- 3Roll out the 1st pie crust in a pie dish.
- 4Sprinkle 1/4 of the flour/sugar mixture in it.
- 5Slice the rhubarb in 1-inch segments and add to the pie.
- 6Sprinkle the remaining flour/sugar mixture.
- 7Dot with small pieces of butter.
- 8Roll out the 2nd pie crust and cover the pie with it. Cut a couple vents to let the steam escape.
Baking
- 1Bake for 15 minutes in the bottom of a 450 F oven (230 C).
- 2Lower the temperature to 350 F (175 C). Bake for another 40 minutes.
- 3Serve warm or cold.
- 1Bake for 15 minutes in the bottom of a 450 F oven (230 C).
Published by Julien Amelot