Rhubarb custard pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 3.0 g
  • Cholesterol: 31.5 mg
  • Sodium: 48.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.4 g

View full nutritional breakdown of Rhubarb custard pie calories by ingredient


Introduction

From a 1950s church cookbook From a 1950s church cookbook
Number of Servings: 16

Ingredients

    3.0 cup, diced Rhubarb
    1.0 cup Granulated Sugar
    0.25 cup Flour, white
    0.5 cup, fluid (yields 2 cups whipped) Light Whipping Cream
    2.0 large Egg, fresh, whole, raw
    0.25 tsp Salt
    1.0 tsp Vanilla Extract
    2 pie crusts

Directions

Mix rhubarb with 1/2 cup sugar and flour. Put into unbaked pie crust. Mix together 2 beaten eggs, 1/2 cup sugar, salt, cream, and vanilla. Pour over rhubarb. Cover with top crust. Bake 15 mins at 450, then 30 mins at 350.

Serving Size: Makes 16 slices

Number of Servings: 16.0

Recipe submitted by SparkPeople user AIBHINN.