Combine first 6 ingredients for the filling.
Line a 9" pie plate with 1/2 pastry then spoon in filling.
Brush pastry rim with egg.
Cut the other 1/2 of pastry into 1" wide strips. Gently weave strips on pie to form lattice top.
Crimp edge then brush with egg.
Bake on a baking sheet at 375F for 60-75 min, or until rhubarb is tender, filling thickened, and crust is golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 26.4mg||8 %|
|Sodium 11.8mg||0 %|
|Potassium 254.5mg||7 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 60.5g|
|Protein 1.6g||2 %|
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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: 251
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