Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Pie | 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
- 1/4 c Cornstarch
- 1 c Sugar
- 1 pn Salt
- 1/2 c Water
- 3 c Sliced fresh or frozen rhubarb; in 1/2" pieces
- 1 Pie shell; nine inch, unbake
Directions
In a saucepan, combine the cornstarch, sugar and salt.
Add water and stir until well combined.
Add rhubarb.
Cook, stirring often until moxture boils and thickens.
Pour into pie shell.
Bake at 425 F. for 10 minutes.
Meanwhile for topping, beat cream cheese, eggs and sugar until smooth.
Pour over pie.
Reduce heat to 325 F.
Bake for 35 minutes or until set.
Chill several hours or overnight.
Garnish with shipped cream and almonds.
Category:Rhubarb Pies Recipes
Category:Rhubarb Recipes