Directions:
- In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
- In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture.
- Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.06 Kcal (461 kJ) | ||
| Calories from fat | 37.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 88.14mg | 29% | |
| Sodium | 101.71mg | 4% | |
| Potassium | 233.39mg | 5% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 242.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 52.59 Kcal (220 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 6% | |
|---|---|---|---|
| Cholesterol | 42.12mg | 29% | |
| Sodium | 48.6mg | 4% | |
| Potassium | 111.52mg | 5% | |
| Total Carbs | 5.08g | 4% | |
| Sugars | 1.23g | 10% | |
| Dietary Fiber | 0.99g | 8% | |
| Protein | 3.94g | 16% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 115.8mg | 24% | |
* 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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