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Indiana Fresh Rhubarb Creme Pie

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Submitted by jhp1

YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
unbaked, 9 inches
2 473
CUPS ML RHUBARB
fresh, cut up *
1 237
CUP ML WATER
1 15
TABLESPOON ML MARGARINE
2 ½ 38
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
separated
3 45
TABLESPOONS ML WATER

Directions

Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell.

In a small bowl, mix the margarine, flour and sugar together.

Beat 2 egg yolks with 3 tablepoons water and mix in with the sugar mixture.

Pour over the rhubarb.

If desired make a meringue out of the egg whites and add to the pie.

Bake in 350℉ (180℃) F oven for 30 to 45 minutes.

Serve with vanilla ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 530 27% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 279mg 12%
Total Carbohydrate 32g 32%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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