16 Ingredients
  • .5 cup(s) pecan halves
  • 1.333 cup(s) unsifted all-purpose flour
  • .5 cup(s) sugar
  • 8 tablespoon(s) (1 stick) butter, chilled and cut into pieces
  • 2 large egg yolks
  • 1 tablespoon(s) vanilla extract
  • 1 large egg white
  • 1 teaspoon(s) water
  • 4 cup(s) (1 1/4 pounds) rhubarb, tops removed, trimmed, and coarsely chopped
  • .667 cup(s) sugar
  • 1 teaspoon(s) lemon rind
  • .25 teaspoon(s) salt
  • 2 large eggs
  • 1 large egg yolk
  • 1.25 cup(s) heavy cream
  • 1.5 tablespoon(s) cornstarch
Nutrition
527
26% daily value
8 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

51% 33

Saturated

87% 17

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

17% 52

Carbs (net)

- 50

Fiber

10% 2

Sugars

- 32

Sugars, added

- 29

Protein

15% 7

Cholesterol

66% 197

Sodium

5% 120

Calcium

11% 112

Magnesium

6% 26

Potassium

7% 317

Iron

10% 2

Zinc

8% 1

Phosphorus

18% 127

Vitamin A

33% 298

Vitamin C

7% 6

Thiamin (B1)

20% 0

Riboflavin (B2)

23% 0

Niacin (B3)

10% 2

Vitamin B6

7% 0

Folate equivalent (total)

21% 84

Folate (food)

- 30

Folic acid

- 32

Vitamin B12

14% 0

Vitamin D

7% 1

Vitamin E

9% 1

Vitamin K

19% 23
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