Preheat oven to 400 degrees. Mix together all ingredients and place in pastry shell. Score top crust and place over Rhubarb mixture; flute edges. Bake 15 minutes at 400 degrees, then 1 hour at 350 degrees.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 77.6mg||3 %|
|Potassium 8mg||0 %|
|Total Carbohydrate 153.5g||45 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 153.4g|
|Protein 0.5g||1 %|
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Calories per serving: 598
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