Fresh Rhubarb pie
- Number of Servings: 8
Ingredients
13/4 cup of Splenda1/3 cup flour4 cups rhubarbPastry2 cups whole wheat flour1/2 tsp salt2/3 cup shortening6 to 7 tsp cold water
In a mixing bowl combine splenda, flour and salt. Stir in rhubarb pieces; toss gently to coat fruit. Let fruit stand for 15 minutes.
Meanwhile prepare and roll out pastry. Line a 9inch pie plate with half the pastry. Trim pastry to edge of pie plate. Pour Rhubarb mixture into pastry lined plate. Put top on and cut slits in crust for escape of steam. Seal edges.
To prevent over browning, cover edge of pie with foil. Bake at 375 F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till crust is golden. Cool before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LORIV5.
Meanwhile prepare and roll out pastry. Line a 9inch pie plate with half the pastry. Trim pastry to edge of pie plate. Pour Rhubarb mixture into pastry lined plate. Put top on and cut slits in crust for escape of steam. Seal edges.
To prevent over browning, cover edge of pie with foil. Bake at 375 F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till crust is golden. Cool before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LORIV5.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 15.7 g
- Cholesterol: 0.0 mg
- Sodium: 148.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.9 g
- Protein: 5.1 g