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⏱ 70 min total
Recipes

Deep-Dish Rhubarb Pie with Crumb Topping

Per 1 serving · 265 g · 21 ingredients

Calories
602
30%
of a 2,000 cal day
  • Protein
    6.6g
    4% of calories
  • Carbs
    87g
    57% of calories
  • Fat
    27g
    39% of calories
Portion
  • ✓ Low sodium

At a glance

One serving of Deep-Dish Rhubarb Pie with Crumb Topping (265 g) has 602 calories, with 6.6 g of protein, 87 g of carbohydrates and 27 g of fat. Most of its energy comes from carbs (57% of calories). It is high in Vitamin A (20% DV), Vitamin C (62% DV) and manganese (41% DV). Keep an eye on saturated fat and cholesterol, which provide 70% and 26% of the daily value.

Per 100 g
227cal
medium energy density
Protein per 100 cal
1.1g
Net carbs
82g
carbs minus fiber
Fiber
4.8g
48 g sugar

High in

20%+ of the daily value

  • Vitamin A20%
  • Vitamin C62%
  • Manganese41%
  • Selenium32%

Good source of

10–19% of the daily value

  • Dietary fiber17%
  • Vitamin E10%
  • Vitamin K17%
  • Folate (B9)10%
  • Iron18%
  • Phosphorus17%

Watch

20%+ of the daily value

  • Saturated fat70%
  • Cholesterol26%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 20 minCook 50 min
  1. 1

    Chill butter, cut into 1/2-inch pieces, and nearly freeze water. Slice rhubarb 1/2 inch thick on a sharp diagonal. Hull and halve strawberries. Grate nutmeg.

  2. 2

    For crust: Blend oats, sugar, brown sugar, and cinnamon in a medium bowl. Add butter and shortening, rubbing between fingertips until mixture resembles coarse meal. Mix in vanilla. Gradually add water by tablespoons to bind dough. Form into a ball; flatten into a disk. Wrap in plastic and refrigerate at least 30 minutes.

  3. 3

    Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Trim to 12-inch round and transfer to a 9 1/2-inch deep-dish glass pie dish. Trim overhang to 1/2 inch and crimp edges. Refrigerate 20 minutes.

  4. 4

    Preheat oven to 350°F. Line crust with parchment or foil, fill with pie weights, and bake until set, about 15 minutes. Remove weights, brush crust with glaze, sprinkle with 2 tablespoons oats, and bake until light brown, about 20 minutes. Cool completely.

  5. 5

    Increase oven temperature to 375°F. For topping: Combine oats, flour, sugar, and cinnamon in a food processor. Add butter and cut in until crumbly. Stir in remaining oats.

  6. 6

    For filling: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg. Let stand 30 minutes, then bring to boil over medium heat, stirring constantly. Simmer until juices thicken, about 3 minutes.

  7. 7

    Pour filling into prepared crust. Cover with topping and bake 20 minutes. If using pastry leaves, arrange around edge and brush with glaze. Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack.

Vitamins & minerals

Amounts for 1 serving (265 g). Bars show % of the daily value.

Vitamins

NutrientAmount% Daily Value
Vitamin A178 μg
20%
Vitamin C56 mg
62%
Vitamin D1 μg
3%
Vitamin E1 mg
10%
Vitamin K21 μg
17%
Thiamine0.1 mg
7%
Riboflavin (B2)0.1 mg
8%
Niacin1 mg
8%
Vitamin B60.1 mg
6%
Folate (B9)40 μg
10%
Vitamin B120.1 μg
4%
Pantothenic acid0.5 mg
9%
Choline39 mg
7%

Minerals

NutrientAmount% Daily Value
Calcium88 mg
9%
Iron1 mg
18%
Potassium370 mg
8%
Magnesium38 mg
9%
Phosphorus116 mg
17%
Zinc1 mg
7%
Copper0.1 mg
12%
Manganese1 mg
41%
Selenium18 μg
32%
Full breakdown · 43 more nutrients
NutrientAmount% Daily Value
Alanine0.2 g—
Alpha Linolenic Acid (ALA)0.2 g—
Alpha carotene0 μg—
Arginine0.2 g—
Aspartic acid0.4 g—
Beta carotene73 μg—
Caffeine0 mg—
Cystine0.1 g—
Docosahexaenoic Acid (DHA)0 g—
Docosapentaenoic Acid (DPA)0 g—
Eicosapentaenoic Acid (EPA)0 g—
Fluoride5 μg—
Fructose2 g—
Galactose0 g—
Glucose2 g—
Glutamic acid1 g—
Glycine0.2 g—
Histidine0.1 g—
Hydroxyproline0 g—
Isoleucine0.2 g—
Lactose0 g—
Leucine0.3 g—
Lycopene0.1 μg—
Lysine0.2 g—
Maltose0 g—
Methionine0.1 g—
Monounsaturated fats8 g—
Phenylalanine0.3 g—
Polyunsaturated fats3 g—
Proline0.5 g—
Retinol172 μg—
Serine0.3 g—
Starch0 g—
Sucrose42 g—
Theobromine0 mg—
Threonine0.2 g—
Total omega 30.2 g—
Total omega 62 g—
Tryptophan0 g—
Tyrosine0.2 g—
Valine0.2 g—
Vitamin D20 μg—
Vitamin D31 μg—

Burning 602 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

  • 114min
    Walking (3.5 mph)
  • 72min
    Cycling (moderate)
  • 50min
    Running (6 mph)
  • 85min
    Swimming laps

Common questions

How many calories are in Deep-Dish Rhubarb Pie with Crumb Topping?

One serving of Deep-Dish Rhubarb Pie with Crumb Topping (1 serving) has 602 calories, which works out to 227 calories per 100 g. That is about 30% of a 2,000-calorie day.

Is Deep-Dish Rhubarb Pie with Crumb Topping high in protein?

Not especially. It has 6.6 g of protein per serving, and protein supplies 4% of its calories. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Deep-Dish Rhubarb Pie with Crumb Topping keto-friendly?

It is hard to fit into a strict keto diet. One serving has 82 g of net carbs and 57% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Deep-Dish Rhubarb Pie with Crumb Topping?

39 mg per serving, which meets the FDA definition of low sodium (140 mg or less).

How much sugar is in Deep-Dish Rhubarb Pie with Crumb Topping?

48 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

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