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Rhubarb Custard Pie

 
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This delicious rhubarb custard pie is a hit at our family dinner table.

Yield

8

servings

Prep

10

min

Cook

70

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

2 large eggs
lightly beaten
2 tablespoons milk
2 cups sugar
½ cup all-purpose flour
1 teaspoon vanilla extract
4 cups rhubarb
*
1 each pie shell (9 inch)
store-bought or homemade, not-baked

Directions

Combine ingredients; pour into 9-inch pie shell.

Bake at 400 degrees 10 minutes.

Then bake at 300 degrees 50 to 60 minutes.

Cool and top with whipped cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 32418% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 121mg 5%
Total Carbohydrate 21g 21%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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