Try this Rhubarb Custard Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees.
Combine sugar, eggs, half & half or milk, salt (if using), tapioca and rhubarb. Pour into unbaked pie shell. Bake 10 minutes. Reduce temperature to 350 degrees and bake an additional 50 minutes, until filling is set.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 51 | ||
Calories from Fat: 12 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 10517.9mg | 363 % | |
Potassium 213.5mg | 6 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7g | ||
Protein 2.2g | 3 % | |
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: 51
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