Rhubarb Custard Pie III Recipe

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Brief

Servings: 8

Yield: 1 pie

Rhubarb Custard Pie III Recipe

Ingredients

1 (9 inch) pie shell

2 cups diced rhubarb

2 egg yolks

2 egg whites

¾ cup white sugar

1 pinch salt

1 ½ tablespoons all-purpose flour

1 ¾ cups scalded milk

Dessert

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Spread rhubarb evenly across bottom of pastry shell. Set aside.

Step 3

In separate bowls beat egg yolks and egg whites. To yolks add sugar salt flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.

Step 4

Place pie in preheated oven. Bake 10 minutes then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.

Nutritional Information

Rhubarb Custard Pie III Recipe

Servings Per Recipe:8

Calories: 209.3

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 31.8g 10%

Dietary Fiber: 0.7g 3%

Sugars: 22.3g

Fat: 7.4g 11%

Saturated Fat: 1.9g 9%

Cholesterol: 55.5mg 19%

Vitamin A Iu: 192IU 4%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.5mg 4%

Folate: 26.3mcg 7%

Calcium: 98.2mg 10%

Iron: 0.6mg 4%

Magnesium: 13.8mg 5%

Potassium: 205.4mg 6%

Sodium: 141.2mg 6%

Thiamin: 0.1mg 10%

Calories From Fat: 66.7

*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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