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Raciónes: 6

Ingredientes

Cost per serving $1.18 view details

Direcciones

  1. Line 9 inch pie pan with crust. Place cut up rhubarb in pastry lined pie pan. Beat together the Large eggs, lowfat milk, flour, and sugar. Pour over the rhubarb. Dot with butter. Cover with a top crust that has slits in it. Seal and flute. Bake at 350 degrees for 40-45 min, or possibly till knife inserted comes out clean.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 6 servings
Calories 319  
Calories from Fat 66 21%
Total Fat 7.46g 9%
Saturated Fat 3.43g 14%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 92mg 4%
Potassium 225mg 6%
Total Carbs 60.45g 16%
Dietary Fiber 1.4g 5%
Sugars 50.97g 34%
Protein 4.55g 7%
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Evaluaciones

  • Leslie Bradley
    My mom made this recipe many times when I was a child with fresh rhubarb from the back yard. I recently found the ragged original and made it again. My family loved it as well as the Easter guests. The combination of the tart rhubarb and the sweet custard is a perfect combination.
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