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Rhubarb Custard Pie

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  Pastry 1 (For A Single Crust Pie)
  Sugar 1 Cup (16 tbs)
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg yolks 3
  Frozen orange juice concentrate 3 Tablespoon
  Butter/Margarine 2 Tablespoon, softened
  Fresh rhubarb/1 package, 16 ounce frozen rhubarb, thawed 1 Pound, cut into 1/2 inch pieces to make 3 cups
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Chopped pecans 2⁄3 Cup (10.67 tbs)

Prepare and roll pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
In large bowl combine 1 cup sugar, flour, and salt.
Add egg yolks, juice concentrate, and butter or margarine; beat till smooth with rotary beater.
Stir in rhubarb.
Beat egg whites till soft peaks form (tips curl over).
Gradually add 1/3 cup sugar, beating till stiff peaks form (tips stand straight).
Gently fold whites into rhubarb mixture.
Pour into pastry shell; sprinkle with nuts.
Bake in 325° oven for 55 minutes.
If desired, garnish with whipped cream.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2535 Calories from Fat 916

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 26.7 g133.6%

Trans Fat 0 g

Cholesterol 619.8 mg206.6%

Sodium 1217.3 mg50.7%

Total Carbohydrates 375 g124.9%

Dietary Fiber 18.7 g74.7%

Sugars 304.9 g

Protein 37 g74.6%

Vitamin A 38.1% Vitamin C 61.9%

Calcium 52.5% Iron 35.3%

*Based on a 2000 Calorie diet

Rhubarb Custard Pie Recipe