rhubarb Custard Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.3
- Total Fat: 6.2 g
- Cholesterol: 0.8 mg
- Sodium: 178.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 0.7 g
- Protein: 5.7 g
View full nutritional breakdown of rhubarb Custard Pie calories by ingredient
Submitted by: NANABEAR60
Number of Servings: 8
Ingredients
-
150 ml egg substitute
0.75 cup splenda zero cals
dash salt
1 tsp vanilla extract
2 cups rhubarb
1 cup no fat milk
1 TBsp flour
Frozen, ready to bake 9" pie crust
Mringue topping:
3 egg whites
0.5 tsp vanilla extract
0.25 tsp cream of tartat
5 Tsp white sugar
Directions
Plce rhubarb in unbaked shell.add splenda and let sit over rhubarb to draw out juice.
Assemble rest of ingredients and pour over rhubarb
Bake at 350F for 1 hour (turn down to 300F once custard is hot)
Make meringue and spoon over cooked custard. return to oven for approx 15 mins or until browned.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NANABEAR60.
Assemble rest of ingredients and pour over rhubarb
Bake at 350F for 1 hour (turn down to 300F once custard is hot)
Make meringue and spoon over cooked custard. return to oven for approx 15 mins or until browned.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NANABEAR60.
