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Rhubarb Custard Pie with Crumb Topping

 

114

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

Filling
1 each pie shell (9 inch)
9" single crust
4 ½ cups rhubarb
into 1/2" pi
*
1 ½ cups sugar
¼ cup all-purpose flour
1 dash salt
*
2 large eggs
½ teaspoon vanilla extract
Crumb topping
½ cup all-purpose flour
½ cup sugar
¼ cup butter
or margarine

Directions

Prick pastry shell with fork.

Bake @ 450℉ (230℃) for 5 minutes.

Cool.

Combine rhubarb with sugar, flour and salt. Let stand 15 minutes.

Beat eggs slightly. Add vanilla.

Stir egg mixture into rhubarb.

Turn into pastry shell.

For Topping;stir together flour and sugar.

Cut in butter until it resembles coarse crumbs.

Sprinkle over pie.

Bake in 425 degree oven for 15 minutes, then reduce heat to 350℉ (180℃).

Bake for 30 minutes more.

Cool completely before serving.

Store pie in refrigerator.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 38629% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 161mg 7%
Total Carbohydrate 22g 22%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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