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Rhubarb Custard Pie

Gourmet.station's picture
Ingredients
  Unbaked pie shell 1
  Diced rhubarb/Blueberries 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Cornstarch 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Mix eggs, sugar, cornstarch, and sour cream.
Put rhubarb in unbaked pie shell.
Pour custard over it and dust with cinnamon or nutmeg.
Bake at 425° for 30 minutes then 350° for 15 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie

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4.155
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 757

% Daily Value*

Total Fat 85 g130.3%

Saturated Fat 35.9 g179.4%

Trans Fat 0 g

Cholesterol 482.8 mg160.9%

Sodium 1071.7 mg44.7%

Total Carbohydrates 335 g111.8%

Dietary Fiber 9.2 g36.8%

Sugars 207.9 g

Protein 24 g47.4%

Vitamin A 29.1% Vitamin C 42%

Calcium 46.2% Iron 26.9%

*Based on a 2000 Calorie diet

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Rhubarb Custard Pie Recipe