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Ingredientes
- 2 c. Rhubarb cut proportionately, (2 to 3)
- 1 c. Sugar (depends on amount of rhubarb), (1 to 1 1/2)
- 1 c. Sweet cream
- 1/3 c. Flour
- 2 x Egg yolks
- 1 pch Salt
- Â Â Egg white and sugar for meringue
Direcciones
- Put rhubarb in unbaked pie shell. Mix cream, sugar, flour and salt into beaten egg yolks. Pour over rhubarb. Bake at 350 degrees F. for 1 hour till custard is set. If wished maked meringue of egg whites and sugar and put over top and brown lightly.
- Anderson's Hotel
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 665g | |
| Calories 1432 | |
| Calories from Fat 414 | 29% |
| Total Fat 47.12g | 59% |
| Saturated Fat 29.01g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 259mg | 11% |
| Potassium 868mg | 25% |
| Total Carbs 248.85g | 66% |
| Dietary Fiber 4.4g | 15% |
| Sugars 202.28g | 135% |
| Protein 12.43g | 20% |
