Rhubarb Custard Pie V

Rhubarb Custard Pie V

18 Reviews 2 Pics
phaylock
Recipe by  phaylock

“This recipe has been in our family for years! Love it!”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread rhubarb pieces evenly into pie shell.
  3. In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
  4. Bake in preheated oven for 40 to 45 minutes until filling is set.

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Reviews (18)

Rate This Recipe
the allrecipes staff
19

the allrecipes staff

We have fixed this recipe to indicate using the whole eggs instead of just the yolks.

CJUNOD
15

CJUNOD

Ok.....Am I the only one stupid enough to question the eggs in the ingredients saying 2 EGGS, BEATEN and in the directions it saying ADD EGG YOLKS (only)??? Well, I added yolks "only" and realized this did not look right so I logged on to check similar recipes. Decided to add the WHITES and by this time, the yolks & sugar have stiffened. I added the whites anyway and it looks like scrambled eggs. It's in the oven now. Doesn't that sould good......chunks of hardened, cooked egg yolk on top of rhubarb and a crust.......yummy

RUTHP_
14

RUTHP_

Best way to use rhubarb.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Rhubarb Custard Pie II

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