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Dutch Rhubarb Pie

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

50 min

Ready

70 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
uncooked
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1 pound rhubarb
fresh
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1 cup sugar
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cup all-purpose flour
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¼ teaspoon salt
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¼ teaspoon cloves
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¼ teaspoon cinnamon
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cup evaporated milk
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1 teaspoon butter
melted
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Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
uncooked
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453.6 g rhubarb
fresh
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237 ml sugar
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79 ml all-purpose flour
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1.3 ml salt
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1.3 ml cloves
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1.3 ml cinnamon
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158 ml evaporated milk
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5 ml butter
melted
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Directions

Wash and trim rhubarb and cut into ½ inch slices-to make about 3½ cups.

Place in unbaked pie shell.

In a small mixing bowl, mix together the sugar, flour, salt and spices.

Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb.

Bake in a 400 degree F oven for 25 minutes.

Reduce temperature to 375℉ (190℃) F and continue baking for 25 minutes.

Cover with foil the last 10 minutes to prevent overbrowning of crust.

Cool and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 22626% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 193mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 8%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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