This recipe makes an 8 inch pie.
Line pie pan with pastry and fill with diced rhubarb. Combine sugar and flour and stir in egg, water, lemon rind and juice.
Cook over boiling water until slightly thickened.
Pour over rhubarb and top with lattice crust.
Lightly brush crust with milk and sprinkle with 1 1/2 tsp. sugar.
Bake in hot oven (450F) for 10 minutes.
Reduce heat to moderate (350F) and bake 20-30 minutes or until crust is golden brown and filling is bubbling.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 220.3mg||8 %|
|Potassium 135.3mg||4 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 20.2g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 84
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