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Dutch Rhubarb Pie

 

21

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

70

min

Low Cholesterol, Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 22626% of calories 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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