Rhubarb Cream Pie Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Orange rind | 1 | |
| Chopped rhubarb | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Egg yolks | 3 , beaten | |
| Egg whites | 3 | |
| Sugar | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 1 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1752 Calories from Fat 217
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 12.1 g60.4%
Trans Fat 0 g
Cholesterol 587.5 mg195.8%
Sodium 2515.5 mg104.8%
Total Carbohydrates 306 g102%
Dietary Fiber 5 g19.9%
Sugars 251.7 g
Protein 80 g159%
Vitamin A 25.1% Vitamin C 67.6%
Calcium 27.7% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
Turn into pie plate lined with plain pastry (uncooked).
Bake 30 minutes at 375° F.
Spread on pie, bake at 350° F. 15 to 20 minutes.
Chef
