½ cup of rhubarb, chopped
1 ½ cups of strawberries quartered
3 eggs
1 cup of vanilla soy milk alternative (we use So Nice)
2/3 cup all-purpose flour
1/8 tsp of salt
1/4 tsp of cinnamon
Butter or Margarine
1.
Preheat the oven to 375 degrees.
2.
Butter a 10 inch pie plate, and sprinkle 1
tablespoon of sugar over the bottom.
3.
In a small sauce pan over medium heat, cook rhubarb
with 2 Tbsp of sugar until rhubarb becomes soft.
4.
In bowl mix cooked rhubarb with strawberries and
pour into a pie plate, spreading evenly in the bottom.
5.
Using a hand mixer combine remaining sugar, eggs, soy,
flour, salt and cinnamon.
6.
Pour soy custard over fruit.
7.
Bake for 50 to 60 minutes or until firm and lightly
browned. Let stand 5 minutes before slicing.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 166 |
| % Daily Value* | |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 84mg | 28% |
| Sodium 102mg | 4% |
| Total Carbohydrate 28.6g | 10% |
| Dietary Fiber 1.9g | 7% |
| Total Sugars 15.9g | |
| Protein 5.6g | |
| Vitamin D 28mcg | 141% |
| Calcium 80mg | 6% |
| Iron 1mg | 8% |
| Potassium 179mg | 4% |
