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Strawberry Rhubarb Custard Pie

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Submitted by mlmaureen

Smooth, creamy and fruity summer pie.

YIELD

8 servings

PREP

5 min

COOK

60 min

READY

65 min

Ingredients

1 1
SINGLE SINGLE PIE SHELL (9 INCH)
unbaked 9-inch, or fresh
3 3
LARGE LARGE EGGS
3 45
TABLESPOONS ML MILK
1 ¼ 296
CUPS ML SUGAR
¼ 59
3 7.1E+2
CUPS ML RHUBARB
diced *
1 237
CUP ML STRAWBERRIES
sliced

Directions

Preheat oven to 375℉ (190℃).

Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries.

Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 252 26% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 131mg 5%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 20%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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