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Fourth Street Rose Rhubarb Pie

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Submitted by F.

YIELD

8 servings

PREP

20 min

COOK

55 min

READY

75 min

Ingredients

2 2
LARGE LARGE EGGS
½ 118
CUP ML SUGAR
¼ 59
2 473
CUPS ML STRAWBERRIES
frozen *
1 1
EACH EACH PIE SHELL (9 INCH)
2 473
CUPS ML RHUBARB
frozen *
Stuuessel topping
½ 118
CUP ML SUGAR
¼ 59
¼ 59
CUP ML BUTTER
1 1
PINCH PINCH SALT *
3 45
TABLESPOONS ML HONEY
¾ 177

Directions

Pre heat oven 425 degrees F.

Wisk eggs in large bowl.

Wisk sugar, flour until smooth.

Set aside. Cut rhubarb, fold into egg mixture.

Put in pie shell.

Bake 15 minutes, remove and reduce heat to 350℉ (180℃).

Apply topping and bake for 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 326 34% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 161mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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