Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups chopped rhubarb1 1/3 cups Splenda6 tablespoons all-purpose flour1 tablespoon light Parkay margarine1 pie crust for 9" pie
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine Splenda and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining Splenda and flour. Dot with small pieces of Parkay. Cover with aluminium foil.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine Splenda and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining Splenda and flour. Dot with small pieces of Parkay. Cover with aluminium foil.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 7.9 g
- Cholesterol: 5.0 mg
- Sodium: 159.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.8 g
- Protein: 2.3 g
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