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 sugar
½ untreated lemon (juiced)
butter (for greasing)
For the crumble
250 grams Pastry flour
125 grams sugar
160 grams soft butter
How healthy are the main ingredients?
Rhubarbsugarsugarlemon

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.