Try this Rhubarb Custard Pie #1 recipe, or contribute your own.
Suggest a better descriptionFrom: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked 10-inch pie shell. Pour whipping cream over the top. Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 50 minutes. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 328 | ||
Calories from Fat: 23 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 51.7mg | 16 % | |
Sodium 16.9mg | 1 % | |
Potassium 22.7mg | 1 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 76.9g | ||
Protein 1.7g | 2 % | |
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: 328
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