Estimated Nutrition (whole recipe, rough)
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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 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
- Baked pastry pie shell
- 2 tb Butter
- 2 c Rhubarb; finely chopped
- 1 1/4 c Sugar
- 2 tb Cornstarch
- 1/4 c Cream
- 2 Egg yolks
- 1 pn Salt
Directions
Melt butter, add rhubarb and 1 cup sugar.
Blend thoroughly.
Cook slowly, stirring constantly for 10 minutes or until sugar melts and rhubarb is soft.
Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt.
Add to rhubarb mixture.
Cook until thick, about 3 minutes.
Pour into cooled pastry shell; top with meringue and brown lightly.
Category:Rhubarb Pies Recipes
Category:Rhubarb Recipes