Directions:
- Place rhubarb in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 3-4 minutes or until crisp-tender. Drain and rinse in cold water.
- In a food processor, combine the cream cheese, egg, flour, rosemary, garlic and pepper flakes; cover and process until blended. Add rhubarb; cover and process until blended. Transfer to a greased 9-in. pie plate. Sprinkle with pine nuts.
- Bake, uncovered, at 350° for 25-30 minutes or until golden brown and center is set. Serve with crackers. Yield: 1-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.52 Kcal (245 kJ) | ||
| Calories from fat | 40.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Cholesterol | 24.04mg | 8% | |
| Sodium | 36.11mg | 2% | |
| Potassium | 53.25mg | 1% | |
| Total Carbs | 3.19g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 145.28 Kcal (608 kJ) | ||
| Calories from fat | 101.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 7% | |
|---|---|---|---|
| Cholesterol | 59.67mg | 8% | |
| Sodium | 89.64mg | 2% | |
| Potassium | 132.19mg | 1% | |
| Total Carbs | 7.92g | 1% | |
| Sugars | 1.42g | 2% | |
| Dietary Fiber | 1.34g | 2% | |
| Protein | 3.97g | 3% | |
| Vitamin C | 3.3mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 140.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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