Try this Rhubarb-Strawberry Pie recipe, or contribute your own.
Suggest a better descriptionSource: Betty Crocker
Heat oven to 425. Prepare 9 -inch two-crust pastry.
Stir together sugar, flour and orange peel.
Turn half the rhubarb into pastry-lined pie pan. Sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar. Dot with butter.
Cover with top crust which has slits cut in it. Seal and flute. Sprinkle with sugar.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
9-inch pie pan.
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Serving Size: 1 Serving (1106g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1034 | ||
Calories from Fat: 341 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 76581.9mg | 2641 % | |
Potassium 1727mg | 45 % | |
Total Carbohydrate 157.3g | 46 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 139.4g | ||
Protein 20.7g | 30 % | |
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: 1034
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