1. Heat oven to 375 degrees. Prepare topping.
2. In a mixing bowl, combine flour, baking powder, sugars and zest of lemon and add melted butter. Mix until small clumps form. Refrigerate until needed.
3. Prepare filling. Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a Pinch of salt. Put in a 9" pie plate.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a foil lined baking sheet and bake until bubbling and golden brown. 40-50 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 41mg||13 %|
|Sodium 6415.4mg||221 %|
|Potassium 365.4mg||10 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 37.3g|
|Protein 4.9g||7 %|
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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: 317
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