Bakerita · by Rachel Conners★ 5.0 (5)
Berry Rhubarb Pie
NUTRITION · PER SERVING—
CAL 23%·PRO 6%
CARBS 109G96% OF CAL
7G FIBER0G ADDED0G INTRINSIC12G OTHER90G TOTAL SUGAR
FAT 3G5% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fruit pie filled with tart rhubarb and sweet raspberries, thickened with tapioca flour and spiced with cinnamon and nutmeg. A classic summer or spring dessert.
dessertamericanbaked good🥧 baking dishdairy freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 double crust pie crust
- 2 cups chopped red rhubarb (fresh)
- 2 cups de-stemmed (washed and quartered strawberries)
- 2 cups raspberries
- 1 1/2 cups sugar
- 3 tablespoons tapioca starch
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg white beaten with 1 teaspoon water
- Turbinado sugar
At a glance
PER SERVING
CAL 23%·PRO 6%
CARBS 109G96% OF CAL
7G FIBER0G ADDED0G INTRINSIC12G OTHER90G TOTAL SUGAR
FAT 3G5% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 192mg
- Total sugar
- 90g
- Added sugar
- ≥83g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 83mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.