In bowl combine first 6 ingredients. On lightly floured surface roll out 1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gently weave strips over pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden.
Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet. From: firstname.lastname@example.org (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 241.3mg||6 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 34.7g|
|Protein 0.8g||1 %|
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Calories per serving: 145
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