Mom made this every summer with rhubarb from our garden. We all loved it.
Mix sugar,. flour, salt, and beaten eggs together and add to rhubarb, stirring to coat it completely.
Moisten edge of bottom pie pastry with water. Fill pie with the rhubarb mixture. Cover with the top crust and seal the edges. Cut slits in the top pastry for the steam to escape.
Bake at 425 for 10 minutes.
Reduce to 325 and bake for 25-30 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (251g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 198 | ||
Calories from Fat: 79 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 372.2mg | 115 % | |
Sodium 55934.7mg | 1929 % | |
Potassium 129.9mg | 3 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.4g | ||
Protein 11.1g | 16 % | |
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: 198
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