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Rhubarb Cream Pie

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Submitted by erint

A p.s. to the other review--I also cut back on the nutmeg to about ¼tsp.

YIELD

6 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 ½ 355
CUPS ML SUGAR
¼ 59
CUP ML ALL-PURPOSE FLOUR
enriched flour
¾ 3.8
TEASPOON ML NUTMEG
3 3
LARGE LARGE EGGS
slightly beaten
4 946
CUPS ML RHUBARB
in one inch slices *
1 1
PASTRY DOUGH
pastry for 9" lattice crust *
2 3E+1
TABLESPOONS ML BUTTER
or margarine

Directions

Blend sugar, flour, nutmeg.

Beat into eggs. Add rhubarb.

Line 9” pie plate with pastry, fil lwith rhubarb mixture, dab with butter.

Top with lattice crust. Bake at 400 degrees 50 to 60 minutes.

Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 282 20% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 62mg 3%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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