Directions:
- In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb.
- In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture.
- Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.87 Kcal (1599 kJ) | ||
| Calories from fat | 142.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.87g | 24% | |
|---|---|---|---|
| Cholesterol | 102.18mg | 34% | |
| Sodium | 173.54mg | 7% | |
| Potassium | 214.95mg | 5% | |
| Total Carbs | 54.56g | 18% | |
| Sugars | 29.59g | 118% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 134.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 213.79 Kcal (895 kJ) | ||
| Calories from fat | 79.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 24% | |
|---|---|---|---|
| Cholesterol | 57.2mg | 34% | |
| Sodium | 97.16mg | 7% | |
| Potassium | 120.34mg | 5% | |
| Total Carbs | 30.54g | 18% | |
| Sugars | 16.57g | 118% | |
| Dietary Fiber | 1.07g | 8% | |
| Protein | 3.96g | 14% | |
| Vitamin C | 8.6mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 5% | |
| Calcium | 75.2mg | 13% | |
* 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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