Rhubarb Custard Pie II Recipe

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Brief

Servings: 8

Yield: 1 10-inch pie

Rhubarb Custard Pie II Recipe

Ingredients

1 recipe pastry for a 9 inch double crust pie

3 eggs

2 cups white sugar

¼ cup all-purpose flour

1 teaspoon vanilla extract

3 tablespoons milk

1 tablespoon butter

4 cups diced rhubarb

Dessert

Directions

Step 1

Roll out pastry for bottom crust and place in a pie dish. Place rhubarb in crust.

Step 2

In a large bowl beat the eggs slightly. Mix in sugar flour vanilla milk and butter or margarine. Pour mixture over rhubarb. Cover with top crust and seal the edges.

Step 3

Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.

Nutritional Information

Rhubarb Custard Pie II Recipe

Servings Per Recipe:8

Calories: 492

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 76.7g 25%

Dietary Fiber: 2.9g 11%

Sugars: 51.2g

Fat: 18.5g 29%

Saturated Fat: 5.3g 27%

Cholesterol: 74mg 25%

Vitamin A Iu: 208.7IU 4%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.1mg 4%

Vitamin C: 4.9mg 8%

Folate: 55mcg 14%

Calcium: 75mg 8%

Iron: 1.9mg 11%

Magnesium: 17mg 6%

Potassium: 244.4mg 7%

Sodium: 275.2mg 11%

Thiamin: 0.2mg 23%

Calories From Fat: 166.6

*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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