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Rhubarb Custard Pie

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Ingredients
  Rhubarb 2 Cup (32 tbs), finely diced
  Eggs 2
  Butter 3 Tablespoon, melted
  Sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Vanilla 1 Teaspoon
Directions

Cover rhubarb with sugar and allow to stand half an hour or so.
Mix flour, egg yolks, vanilla and butter with rhubarb, and pour into open unbaked crust.
Bake 25 minutes.
Cover with meringue made with 2 egg whites and 4 tablespoons sugar and brown in slow oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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4.24
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1414 Calories from Fat 417

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 26.4 g132%

Trans Fat 0 g

Cholesterol 519.7 mg173.2%

Sodium 155.8 mg6.5%

Total Carbohydrates 235 g78.4%

Dietary Fiber 5.2 g20.8%

Sugars 204 g

Protein 18 g36.5%

Vitamin A 37.2% Vitamin C 32.5%

Calcium 28.1% Iron 21.1%

*Based on a 2000 Calorie diet

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Rhubarb Custard Pie Recipe