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Ingredientes
- 1 1/2 c. sugar
- 3 tbsp. flour
- 1/2 teaspoon nutmeg
- 1 tbsp. butter
- 2 beaten Large eggs
- 3 c. finely cut rhubarb
- Prepared pastry for double crust pie
Direcciones
- METHOD: Blend sugar and flour and stir into the prepared rhubarb, add in the beaten Large eggs. Roll half of the pastry and line a 9 inch pie pan. Roll remaining pastry and cut into narrow strips 1/4 inch wide. Fill pie shell with the rhubarb mix, dot with the butter. Moisten edge of pastry in pie pan and place strips of pastry on top of rhubarb filling crisscrossing them to make an attractive open top. Moisten crust again and place a strip of pastry around the rim to hold strips in place. Healthy pinch into fluted rim to seal. Bake in warm oven (425 degrees) 50 to 60 min. (May reduce heat after 15 to 20 min.) (May top filling with a regular top crust instead of crisscrossing if you like.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 52 | 18% |
| Total Fat 5.83g | 7% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 77mg | 3% |
| Potassium 174mg | 5% |
| Total Carbs 57.31g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 50.67g | 34% |
| Protein 4.0g | 6% |
