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Rhubarb Custard Pie III

SUBMITTED BY: louc4 PHOTO BY: CRXGURL

"Very easy to make!"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4 star rating.
Read Reviews (3)
Original recipe yield 1 pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 inch) pie shell
  • 2 cups diced rhubarb
  • 2 egg yolks
  • 2 egg whites
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 3/4 cups scalded milk

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread rhubarb evenly across bottom of pastry shell. Set aside.
  3. In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.
  4. Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by Lisa
My husband really liked it but I thought it was too sweet (I like rhubarb to be tart). I had... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2005 by CRXGURL
This pie was really tasty, but it made way too much filling for a 9inch pie crust. I had to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2008 by Linda
Delicious. Have been looking for this recipe, so much like what my mother made. I changed it a... MORE


 
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Nutritional Information
Rhubarb Custard Pie III

Servings Per Recipe: 8

Amount Per Serving

Calories: 211

  • Total Fat: 7.6g
  • Cholesterol: 57mg
  • Sodium: 194mg
  • Total Carbs: 31.8g
  •     Dietary Fiber: 0.7g
  • Protein: 4.5g

VIEW DETAILED NUTRITION

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