Sift flour and sugar together, add egg, beat thoroughly and add rhubarb. Line piepan with pastry and pour in filling. Cover with top crust and bake in a very hot oven (425F) for 10 minutes. Reduce temperature to mocedart (350F) and bake 35 minutes longer. Variations: Arrange pastry strips into lattice design over the top instead of using top crust. Omit top crust, cool slightly and cover with whipped cream. From:
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 47 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 74.1mg||3 %|
|Potassium 98.3mg||3 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.1g|
|Protein 9.2g||13 %|
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Calories per serving: 174
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