rhubarb Custard Pie

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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
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Submitted by: NANABEAR60

Number of Servings: 8


    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


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.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Something did not go well. The bottom crust was icky and soggy and I had more custard stuff than what would fit in the pan...meaning leftovers. It might could be that I needed a deep dish crust. - 4/10/08

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  • You are my new best friend!!! I used to LOVE my grandma's rhubarb custard pie. Thank you SO much for sharing this! - 8/26/07

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