Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to 60 minutes until custard is firm. Recipe by: The Denver Post 6/25/97 Posted to MC-Recipe Digest V1 #661 by Diana Stephens
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 8|
|Calories from Fat: 86 (16%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 396.7mg||122 %|
|Sodium 134mg||5 %|
|Potassium 298.2mg||8 %|
|Total Carbohydrate 101.8g||30 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 100.4g|
|Protein 12.9g||18 %|
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Calories per serving: 531
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