Combine sugar and cornstarch, stir in beaten egg. Add rhubarb. Fill 9" pastry-lined pan. Dot with butter. Cover with top pastry crust. Wrap edge of crust with tin foil. Bake at 400 degrees for 40-50 minutes
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 482 (69%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 310.1mg||95 %|
|Sodium 366.4mg||13 %|
|Potassium 1499.9mg||39 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 30.2g|
|Protein 21.7g||31 %|
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Calories per serving: 700
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