Rhubarb-Raspberry Pie

Vegetarian
Prep: 15 min Cook: 50 min Cuisine: American

A sweet and tangy rhubarb-raspberry pie featuring a honey and jello filling, perfect for summer gatherings and dessert lovers craving fruity, flavorful treats.

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Ingredients

  • 1 egg ⓘ
  • 3/4 cup honey ⓘ
  • 1/3 cup flour
  • 1 package raspberry jello (dry) ⓘ
  • 4 cups rhubarb, cut in small pieces ⓘ

Instructions

  1. Beat egg, flour, honey, and raspberry jello together.
  2. Add the mixture to the cut-up rhubarb.
  3. Place the mixture between crusts in a 9-inch pie plate.
  4. Bake for 50 minutes in a 350°F oven.

Nutrition & Diet Analysis (per serving)

299 kcal 15% DV
Protein Fat Carbs

Macronutrients

Protein 4.5g 9% DV
Total Fat 1.9g 2% DV
Carbs 68.2g 25% DV
Fiber 1.2g 4% DV
Sugar 27.8g 56% DV

Electrolytes

Sodium 72mg 3% DV
Potassium 198.8mg 4% DV
Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 16.8mcg 2% DV
Vitamin C 1.1mg 1% DV
Calcium 98.5mg 8% DV
Iron 1.8mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

egg flour rhubarb honey

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