Rhubarb Pie with Cream and Strawberries
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
301
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 180°C (approximately 350ºF).
2.
For the filling, rinse and trim the rhubarb and cut into 1.5 cm pieces (approximately 1/2 inch). Mix with the sugar and lemon juice and pour into a greased pie dish. Leave it to steep for about 15 minutes.
3.
Meanwhile, for the crumble, combine the flour, sugar and butter and rub it between your fingers to create a crumbly consistency.
Spread over the rhubarb and bake for about 25-30 minutes, until golden brown. Remove from the oven and allow to cool slightly.
Serve with whipped cream and fresh strawberries.
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