Rhubarb Custard Pie Recipe
Ingredients
| Rhubarb | 2 Cup (32 tbs), finely diced | |
| Eggs | 2 | |
| Butter | 3 Tablespoon, melted | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1414 Calories from Fat 417
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 26.4 g132%
Trans Fat 0 g
Cholesterol 519.7 mg173.2%
Sodium 155.8 mg6.5%
Total Carbohydrates 235 g78.4%
Dietary Fiber 5.2 g20.8%
Sugars 204 g
Protein 18 g36.5%
Vitamin A 37.2% Vitamin C 32.5%
Calcium 28.1% Iron 21.1%
*Based on a 2000 Calorie diet
Directions
Mix flour, egg yolks, vanilla and butter with rhubarb, and pour into open unbaked crust.
Bake 25 minutes.
Cover with meringue made with 2 egg whites and 4 tablespoons sugar and brown in slow oven.
Chef
