teaspoon ground cinnamon
cups fresh or frozen unsweetened sliced rhubarb, thawed
15 ounce package folded refrigerated unbaked piecrust (2 crusts)
- Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.
- Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.
- Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts(Rhubarb Pie)
- Per serving:
- 365 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 12 mg chol.,
- 129 mg sodium,
- 58 g carb.,
- 24 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet