Rhubarb Custard Pie IV

4.3
(65)

A creamy rhubarb pie.

6
6
6
6
Servings:
8
Yield:
1 pie

Ingredients

  • 1 (9 inch) pie shell

  • 2 cups chopped rhubarb

  • 1 cup white sugar

  • 2 tablespoons all-purpose flour

  • ½ teaspoon ground nutmeg

  • 2 eggs, beaten

  • 4 teaspoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread rhubarb evenly across unbaked pastry shell.

  3. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.

  4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Nutrition Facts (per serving)

210 Calories
7g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 210
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 6%
Cholesterol 47mg 16%
Sodium 121mg 5%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 3g
Vitamin C 2mg 12%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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