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Ingredients
Directions
- Line a 9-inch pie pan with pastry and pour in the cut-up rhubarb. Blend together the sugar, flour and butter; add in well-beaten Large eggs and beat till smooth. Pour over the rhubarb in the pie pan.
- Cover with top crust. Make slits in the crust to allow for escape of steam. Bake in a 450 degree oven for 10 min. Reduce heat to 350 degrees and bake an additional 40 min.
- (Variations may include: 4 c. of rhubarb rather than 3, 4 Tbsp. cornstarch instead of 4, 3 Large eggs rather than 2, and a 10- inch pie pan.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 33 | 13% |
| Total Fat 3.68g | 5% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 39mg | 2% |
| Potassium 160mg | 5% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 50.6g | 34% |
| Protein 2.9g | 5% |
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