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Add a photoServings: 12
Ingredients
- Double crust pastry
- 2 Large eggs
- 1 12/ c. sugar
- 2 tbsp. flour
- 1/2 teaspoon salt
- 1 tbsp. soft butter
- 4 c. fresh cut up rhubarb or possibly 2 (1 lb.) pkg. frzn rhubarb, thawed and liquid removed
Directions
- Heat oven to 375 degrees. In large bowl, combine Large eggs, sugar, flour, salt, and soft butter. Mix till well blended. Stir in rhubarb. Pour into pastry lined 9 inch pie pan. Roll out remaining dough. Cut into strips 1/2 inch wide; criss cross over filling to create lattice top. Fold edges under and flute. Bake for 40-45 min till golden and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 12 servings | |
| Calories 805 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 116mg | 5% |
| Potassium 105mg | 3% |
| Total Carbs 202.4g | 54% |
| Dietary Fiber 0.6g | 2% |
| Sugars 200.22g | 133% |
| Protein 1.45g | 2% |
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