Rhubarb Pie with Cream and Strawberries

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Rhubarb Pie with Cream and Strawberries
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
895
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie895 kcal(43 %)
Protein11.16 g(11 %)
Fat34.33 g(30 %)
Carbohydrates142.7 g(95 %)
Sugar added81.91 g(328 %)
Roughage4.8 g(16 %)
Vitamin A307.37 mg(38,421 %)
Vitamin D0 μg(0 %)
Vitamin E1.62 mg(14 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.06 mg(4 %)
Folate18.89 μg(6 %)
Pantothenic acid0.26 mg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C23.99 mg(25 %)
Potassium928.01 mg(23 %)
Calcium272.3 mg(27 %)
Magnesium31.11 mg(10 %)
Iron2.92 mg(19 %)
Zinc0.3 mg(4 %)
Saturated fatty acids20.53 g
Cholesterol86.87 mg

Ingredients

for
12
For the filling
1 kilogram
fresh, ripe Rhubarb
200 grams
½
untreated Lemon (juiced)
Butter (for greasing)
For the crumble
250 grams
125 grams
160 grams
soft Butter

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.