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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 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 1/4 c Sugar
- 1/8 ts Salt
- 1/3 c Flour
- 2 c Fresh strawberries
- 2 c Fresh rhubarb, cut in 1" pieces
- 2 T Butter or margarine
- 1 T Sugar
- 1 Pastry for 2-crust pie
Directions
Combine 1 1/4 cup sugar, salt, and flour.
Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan.
Sprinkle with half the sugar mixture.
Repeat with remaining fruit and sugar mixture.
Dot with butter.
Install top crust and flute edges to make high-standing rim.
Brush top of pie with cold water and sprinkle on 1 tablespoon sugar.
Cut steam vents in top crust.
Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Category:Rhubarb Pies Recipes
Category:Rhubarb Recipes