Found search engine
Nutrition Information*
per serving
Calories: 420.7
Total Sugars: 31.8g
Carb.: 61.9g
Fiber: 3.4g
Total Fats: 18.1g
Cholesterol: 35.4mg
Protein: 4.2g
Sodium: 284.6mg
*Data provided by USDA
2 pints strawberries ; fresh
1 pound rhubarb ; chopped
1 cup sugar ; plus 2 tablespoons
1 pie crust, 9 inch, double
1 egg yolks
2 tablespoons butter
1/2 cup all-purpose flour
Submitted by sher101
The tartness of the rhubarb goes well with the sweet strawberries. Serve with vanilla ice cream.
Cal: 421 Fat: 18g Carbs: 62g Protein: 4g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
21
--
20.6
13.8
27.9
11.8
8.4
11.9
Calories: 420.7
Total Sugars: 31.8g
Carb.: 61.9g
Fiber: 3.4g
Total Fats: 18.1g
Cholesterol: 35.4mg
Protein: 4.2g
Sodium: 284.6mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
- Preheat oven to 400F (200C).
- Add the flour and 1 cup of sugar to a large bowl. Add the rhubarb and strawberries and toss. Let it stand for 30 minutes.
- Line a pie pan with the bottom crust. Pour the filling into the crust. Attach top crust, seal it, and dot with butter.
- Brush the crust with the egg yolk and dust with remaining sugar.
- Cut vent slits into the crust.
- Bake in the preheated oven for 35 to 40 minutes or until browned and bubbly.
- Cool completely on a rack before serving.
Leave a Review:
You are submitting anonymously. To submit under your username, please log in or join.