Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
618
Calories
14g
Protein
13g
Fat
111g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie | 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
- =
- 9-inch pie shell
- 4 cups of 1-inch thick rhubarb slices
- 1 cup sugar
- 4 tablespoons all purpose flour
- 1/2 teaspoon lemon
- 1 teaspoon salt
- 1 cup all purpose flour
- Dash of salt
- 1/2 cup sugar
- 1/4 cup butter, softened
- =
Directions
1
Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.
Recipe sourced from
fandom