Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should yield 3 cups). Combine ingredients except butter and crust. Spread into pie crust. Dot with butter. Place crust on top. Bake at 450F for 15 minutes. Reduce oven temperature to 350F and bake for an additional 20 minutes or until browned. From The Central Market Cookbook by Phyllis Good. Posted to recipelu-digest by Nadia Canty
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 12mg||0 %|
|Potassium 261.5mg||7 %|
|Total Carbohydrate 87.6g||26 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 85.7g|
|Protein 0.8g||1 %|
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Calories per serving: 354
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