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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. flour (about three cups)
- 1 tsp. salt (or a bit less)
- 10 oz. butter (cold, diced)
- 5 oz. ice water (or less, as needed)
- 12 oz. sugar (1 1/2 cups)
- 1 1/2 tsp. canela (I went with this amount, but it’s a little much. I liked it, but I’ll probably scale it back a bit next time, especially if I’m baking for picky eaters.)
- 1/4 tsp. ground cloves (I love the flavor of ground cloves in this pie!)
- 1/3 cup cornstarch (this turned out to be the perfect amount)
- 1 1/2 lb. rhubarb (small diced, about five cups – At first I just sliced these, but I think it’s good to give them another rough chop, so they’re diced instead of sliced. Basically, they need to be about 1/3 inch cubed.)
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NutritionView More
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1300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1300Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat36g180% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1010mg42% |
| Potassium630mg18% |
| Protein13g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate185g62% |
| Dietary Fiber7g28% |
| Sugars87g |
| Vitamin A40% |
| Vitamin C25% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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