The rhubarb is sliced, stirred into cherry pie filling and sugared. This yummy filling is poured into a prepared crust, topped with a second circle of pastry, and baked in a hot oven until bubbly and golden.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Set stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400°F for 40 to 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (365g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 516 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 706.2mg | 19 % | |
Total Carbohydrate 130.6g | 38 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 126.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database 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: 516
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