Line 9" pie plate with pastry crust.
Place Rhubarb in bowl
Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb
pour into unbaked pastry-lined pie plate.
Dot with butter or margarine
Top with crumble topping (see crumble topping)
Bake at 400 degrees F for 50-60 minutes
Cream butter and brown sugar together.
Cut in flour
Crumble to cover pie
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6|
|Calories from Fat: 175 (17%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 116.4mg||36 %|
|Sodium 159.9mg||6 %|
|Potassium 292mg||8 %|
|Total Carbohydrate 211.8g||62 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 209.8g|
|Protein 6g||9 %|
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: 1019
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