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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 218.8
  Total Fat 3.0 g
      Saturated Fat 0.7 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 0.6 g
  Cholesterol 0.0 mg
  Sodium 309.2 mg
  Potassium 170.5 mg
  Total Carbohydrate 43.5 g
      Dietary Fiber 2.8 g
      Sugars 0.1 g
  Protein 5.4 g
  Vitamin A 2.6 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.1 %
  Vitamin C 11.9 %
  Vitamin D 0.0 %
  Vitamin E 4.1 %
  Calcium 3.6 %
  Copper 4.8 %
  Folate 22.5 %
  Iron 12.8 %
  Magnesium 4.0 %
  Manganese 24.1 %
  Niacin 15.0 %
  Pantothenic Acid     2.7 %
  Phosphorus     5.9 %
  Riboflavin 15.2 %
  Selenium 23.5 %
  Thiamin 26.1 %
  Zinc 2.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Blueberry Rhubarb Pie

View the full Blueberry Rhubarb Pie Recipe & Instructions
Submitted by: RUTHANN05

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Blueberry Rhubarb Pie

114 calories of Flour, white, (0.25 cup)

59 calories of Flour, white, (0.13 cup)

20 calories of Blueberries, fresh, (0.25 cup)

14 calories of Shortening, Crisco, (0.13 tbsp)

8 calories of Margarine-like spread, Country Crock, regular, (0.13 tbsp)

6 calories of Rhubarb, (0.25 cup, diced)

0 calories of Salt, (0.13 tsp)

0 calories of Water, tap, (0.13 fl oz)

0 calories of Splenda, (2 tsp)


Nutrition & Calorie Comments  

Terrific filling! I'm going to try a streusel topping next time to reduce the crust calories on pies in mini pans. Submitted by:
DIANETT

(8/2/12)
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Each time I make this (only subtracting a little salt in the crust-otherwise exactly as written) I get asked for the recipe an should have reviewed it before. You'll love this and with Splenda it does not need extra flour which is just extra calories anyway. Thank you Ruthann! Submitted by:
GEMINIDREAM

(6/13/10)
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I made this , but used real sugar. It was very good, but it needed a little more thickening. Next time I will use some tapioca sprinkled on the bottom crust , to thicken the juices. Everyone liked the combination of rhubarb and blueberries. Submitted by:
BEACHCOMBER2

(11/10/08)
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