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Ingredientes
- 2Â 1/2 c. 1/2 inch rhubarb pcs, fresh or possibly frzn
- 2 x egg yolks
- 1 c. white sugar
- 2 x 3 Tbsp. all purpose flour
- 1 Tbsp. butter or possibly margarine
- Â Â pie dough for 9 inch pie plate, top and bottom
Direcciones
- Method:1. Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or possibly margarine. If using fresh rhubarb, use 3 Tbsp. flour; if using frzn rhubarb, only use 2 Tbsp.. Stir in rhubarb pcs.
- 2. Dump rhubarb mix into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
- 3. Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 min, then at 375 degrees F (190 degrees C) for 30 min. Cold somewhat before cutting.
- Makes 1 - 9 inch pie
- My ex-mother-in-law used to make this for me. It's not a lowfat milk custard type, and it's not like a regular rhubarb pie. It's just fantastic!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 1046 | |
| Calories from Fat 105 | 10% |
| Total Fat 11.98g | 15% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 83mg | 3% |
| Potassium 58mg | 2% |
| Total Carbs 235.74g | 63% |
| Dietary Fiber 1.3g | 4% |
| Sugars 199.96g | 133% |
| Protein 4.96g | 8% |
