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This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.
Ingredients
- 1 double crust ready-to-use pie crust
- 3 cups diced rhubarb
- 2 eggs
- 1 ½ cups white sugar
- 1/3 cup light cream
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Directions
Step 1
Preheat an oven to 425 degrees F (220 degrees C).
Step 2
Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
Step 3
Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 404 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat4g | 21% |
| Cholesterol47mg | 16% |
| Sodium253mg | 11% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber3g | 9% |
| Total Sugars38g | |
| Protein5g | |
| Vitamin C4mg | 19% |
| Calcium51mg | 4% |
| Iron2mg | 9% |
| Potassium179mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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