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Ingredientes
- Pastry for 2 crust pie
- 4 c. rhubarb, cut up
- 1 tbsp. lowfat milk
- 1 1/2 c. sugar
- 2 Large eggs
- 1/3 c. flour
- 2 tbsp. butter
Direcciones
- 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% |
Evaluaciones
07 de Abril de 2010
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.Yo he cocinado/probado esta receta
