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Rhubarb Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.296
Energy (kCal)756.5838
Carbohydrates (g)44.9633
Total fats (g)49.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place one oven rack at the lowest level of the oven and preheat to 425 degrees | 2. Separate eggs, place whites in medium-size mixing bowl. | 3. In large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb, then turn into pie shell. Smooth top. | 4. Bake uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 degrees and continue baking until filling is bubbly and golden-topped like a butter tart (about 45 to 50 minutes. Remove to a cooling rack. | 5. Using electic mixer, beat egg whites and cream of tartar (about 1 minute). Continue beating, gradually crumble in 1/3 cup of brown sugar. Beat until stiff peaks form (about 1-2 minutes) Immediately turn mixture onto warm pie filling. Spread meringue over filling. Place on bottom rack at 350 degrees until meringue is golden topped (about 6 minutes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie crust 9 inches - - - -
    egg 4 separated 286.0 1.44 25.12 19.02
    brown sugar 1 1/2 - 2 cups 0.0 0.0 0.0 0.0
    purpose flour 1/3 cup - - - -
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    rhubarb 5 cups 128.1 27.694000000000003 5.49 1.22
    cream tartar 1 pinch 0.4838 0.1153 0.0 0.0
    brown sugar 1/3 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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