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Fresh rhubarb in a prepared crust with a creamy custard filling. The pie is baked for an hour until the custard is set. Cool it slightly before serving.
Ingredients
- 1 (9-inch) pie shell
- 2 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- 2 eggs, beaten
- 4 teaspoons milk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Spread rhubarb evenly across unbaked pastry shell.
Step 3
Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk and beat until smooth. Pour mixture over rhubarb layer.
Step 4
Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat1g | 6% |
| Cholesterol47mg | 16% |
| Sodium121mg | 5% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber1g | 3% |
| Total Sugars26g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium37mg | 3% |
| Iron1mg | 4% |
| Potassium125mg | 3% |
*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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