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 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 c Rhubarb
- 1 1/4 c Sugar
- 6 tb Flour
- 1/4 ts Salt
- 2 ts Lemon peel, grated
- 1/3 c Honey strained
- 4 dr Red food colour (up to 5)
- 2 tb Butter
- Pastry for 2 crust pie
Directions
Cut rhubarb into 1/2 inch pieces.
Combine with sugar, flour, salt and lemon peel and mix well.
Blend in honey and food colouring.
Let stand 10 minutes.
Spoon into pastry lined pie plate.
Dot with butter.
Add and flute top crust.
Cut vents.
For a shiny top, brush with milk and sprinkle with sugar.
Bake in a 400 F oven for 50-60 minutes.
Category:Rhubarb Pies Recipes
Category:Rhubarb Recipes