Photo: Priscilla Du Preez
Rhubarb Pie
9 ingredients
openrecipes
To make a double-crust pie, omit the streusel topping and use a second dough disk. Roll out the second disk as you did the first one. Lay the second pastry round on top of the filling and trim even with the bottom. Fold both overhangs under and flute the edge. Make 3 or 4 steam vents in the center of the top crust and bake as directed.
Estimated Nutrition (whole recipe, rough)
720
Calories
14g
Protein
24g
Fat
109g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 flaky pastry dough disk (see related recipe at left), at cool room temperature
- 3 Tbs. cornstarch
- 1 Tbs. water
- 1 lb. rhubarb, trimmed and chopped (about 5 cups)
- 1 1/2 cups granulated sugar
- 2/3 cup all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 8 Tbs. (1 stick) cold unsalted butter, cut into pieces
- Vanilla ice cream or whipped cream for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes