Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Pastry | 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 1/3 c Sugar
- 1/3 c Flour
- 1/2 ts Grated orange peel
- 1/8 ts Salt
- 4 c Rhubarb, cut in 1/2-inch pieces
- 2 tb Butter
- Pastry for a 2-crust pie
Directions
Combine sugar, flour, ornage peel, and salt.
Add to rhubarb.
Place in a pastry-lined 9-inch pie pan and dot with butter.
Install top crust (a lattice top is attractive and flute edges to make a high-standing rim.
Cut vents in solid top.
Bake in hot oven (425 F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown.
Cool partially before serving.
VARIATIONS: Spiced Rhubarb Pie: Omit the grated orange peel and add 1/4 teaspoon nutmeg.
Pineapple-Rhubarb Pie: Substitute 1 cup drained crushed pineapple for 1 cup rhubarb.
Category:Rhubarb Pies Recipes
Category:Rhubarb Recipes