Preheat oven to 425 degrees F.
Combine rhubarb, Splenda, flour and salt. Mix well. Blend in honey. Let stand while lining pie pan with crust.
Fill with rhubarb mixture, dot with butter and cover with top pie crust. Brush top crust with milk and sprinkle with sugar.
Bake at 425 degrees F for 15 minutes.
Lower temperature to 350 degrees F and bake another 30 minutes.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 36 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 34.5mg||1 %|
|Potassium 245.1mg||6 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22.8g|
|Protein 1.8g||3 %|
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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: 135
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