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Ingredientes
- 1 (9-inch) pastry shell (unbaked)
- 3 c. rhubarb, cut up
- 1 egg, slightly beaten
- 1 1/2 c. sugar
- Dash salt
- 3 tbsp. tapioca
- 1 c. lowfat sour cream
Direcciones
- Place rhubarb in pie shell. Blend together well the egg, sugar, salt, tapioca and lowfat sour cream. Pour over rhubarb in pie shell. Bake in a preheated oven at 450 degrees for 15 min, then reduce heat to 350 degrees and bake 35 to 45 min longer, or possibly till filling has firmed and is lightly browned. It makes a lot of filling, so requires a deep crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 90 | 27% |
| Total Fat 10.16g | 13% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 107mg | 4% |
| Potassium 211mg | 6% |
| Total Carbs 59.58g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 52.08g | 35% |
| Protein 3.23g | 5% |
