Try this Rhubarb Custard Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Heat milk just til warm. Rub flour w/ enough water to make a paste. Add mixture to hot milk. Pour the mixture over the eggs mixed w/ sugar & salt. Cover bottom of unbaked pie shell w/ finely chopped rhubarb.
Pour custard over rhubarb. Bake slowly never letting it boil, at 400 degrees for 10 minutes, then 350 degrees for about 30 minutes.
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Serving Size: 1 Serving (1746g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2299 | ||
Calories from Fat: 676 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.1g | 100 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1060.4mg | 37 % | |
Potassium 1732.2mg | 46 % | |
Total Carbohydrate 320g | 94 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 315.2g | ||
Protein 97g | 139 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2299
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