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Suggest a better descriptionPreheat 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 | ||
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Calories: 531 | ||
Calories from Fat: 86 (16%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 531
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