Rhubarb Crunch Pie Recipe

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Rhubarb Crunch Pie
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Ingredients:

Directions:

  1. Heat oven to 400 degrees.
  2. In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
  3. Place pie crust in a 9 inch glass pie plate.
  4. In a small bowl, mix flour and 1/2 cup sugar.
  5. Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
  6. Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
  7. Cover curst edge with strips of foil to prevent excessive browning.
  8. Place foil or cookie sheet on oven rack in lowest position to catch any spills.
  9. Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
  10. Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
  11. Cool 3 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.09 Kcal (1529 kJ)
Calories from fat 159.35 Kcal
% Daily Value*
Total Fat 17.71g 27%
Cholesterol 22.9mg 8%
Sodium 330.23mg 14%
Potassium 263.22mg 6%
Total Carbs 49.78g 17%
Sugars 19.24g 77%
Dietary Fiber 3.22g 13%
Protein 2.92g 6%
Vitamin C 6.8mg 11%
Vitamin A 0.1mg 4%
Iron 1mg 5%
Calcium 100.4mg 10%
Amount Per 100 g
Calories 238.42 Kcal (998 kJ)
Calories from fat 104.06 Kcal
% Daily Value*
Total Fat 11.56g 27%
Cholesterol 14.95mg 8%
Sodium 215.65mg 14%
Potassium 171.89mg 6%
Total Carbs 32.51g 17%
Sugars 12.57g 77%
Dietary Fiber 2.1g 13%
Protein 1.91g 6%
Vitamin C 4.4mg 11%
Vitamin A 0.1mg 4%
Iron 0.6mg 5%
Calcium 65.5mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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