Large Rhubarb Pie
From Gem's Vegetarian Cooking
Source: Mommy Logan
- Wheat Oil Pastry (large batch)
- 12 cups rhubarb, clean and sliced
- 3 cups sugar
- 3 tbs tapioca
- salt
Put rhubarb into crust. Pour sugar on top. Sprinkle tapioca over rhubarb, mostly around the edge. Sprinkle salt lightly over top of rhubarb.
Add top crust, prick 8 - 10 times. Bake at 450 degrees for 25 minutes. Reduce heat to 350 degrees bake 1 1/2 hours longer or until golden brown.
Nutritional Information
Servings Per Recipe: 16
4% of calories from protein
61% of calories from carbs
35% of calories from fat
| Calories | 407.84 |
| Total Fat | 16.32 g |
| Saturated Fat | 1.24 g |
| Polyunsaturated Fat | 9.25 g |
| Monounsaturated Fat | 4.58 g |
| Omega-3 | 0.01 g |
| Omega-6 | 0.24 g |
| Cholesterol | 0.00 |
| Sodium | 295.46 mg |
| Potassium | 328.90 mg |
| Total Carbohydrate | 64.80 g |
| Dietary Fiber | 3.51 g |
| Sugars | 38.63 g |
| Protein | 4.18 g |
| Vitamin A | 2 % |
| Vitamin C | 12 % |
| Calcium | 9 % |
| Iron | 8 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 47 % |
| Thiamin | 14 % |
| Riboflavin | 9 % |
| Niacin | 10 % |
| Vitamin B6 | 3 % |
| Folate | 11 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 3 % |
| Phosphorus | 7 % |
| Iodine | 0 % |
| Magnesium | 8 % |
| Zinc | 4 % |
| Selenium | 22 % |
| Copper | 4 % |
| Manganese | 36 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
