Directions:
- Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
- Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
- Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2649.38 Kcal (11092 kJ) | ||
| Calories from fat | 1267 Kcal | ||
| % Daily Value* | |||
| Total Fat | 140.78g | 217% | |
|---|---|---|---|
| Cholesterol | 357.89mg | 119% | |
| Sodium | 2011.67mg | 84% | |
| Potassium | 1255.48mg | 27% | |
| Total Carbs | 313.95g | 105% | |
| Sugars | 120.65g | 483% | |
| Dietary Fiber | 18.33g | 73% | |
| Protein | 39.87g | 80% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.6mg | 76% | |
| Calcium | 354mg | 35% | |
| Amount Per 100 g | |||
| Calories | 283.43 Kcal (1187 kJ) | ||
| Calories from fat | 135.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 217% | |
|---|---|---|---|
| Cholesterol | 38.29mg | 119% | |
| Sodium | 215.21mg | 84% | |
| Potassium | 134.31mg | 27% | |
| Total Carbs | 33.59g | 105% | |
| Sugars | 12.91g | 483% | |
| Dietary Fiber | 1.96g | 73% | |
| Protein | 4.26g | 80% | |
| Vitamin C | 2.6mg | 41% | |
| Iron | 1.5mg | 76% | |
| Calcium | 37.9mg | 35% | |
* 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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