Mix flour and sugar, then add rhubarb to uncooked pie crust, place top layer of crust on pie and put several slits in the top crust with a knife. Bake for 40 minutes at 400 degress. Sprinkle sugar on top crust (optional) while pie is still hot. Also see pie crust recipe to use with this recipe.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (15%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 236.7mg||8 %|
|Potassium 228mg||6 %|
|Total Carbohydrate 187.4g||55 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 185g|
|Protein 3g||4 %|
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Calories per serving: 874
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