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Ingredientes
- 3 c. rhubarb
- 1 T tapioca
- 1 T flour
- 1/2 c. sugar to 1 c. more or possibly less
- 1/8 teaspoon salt
- 1 teaspoon butter
- 3/4 c. sugar or possibly 1-1 1/3 c.
- 2 T cornstarch
- 2 T flour
- 1/8 teaspoon salt
- 2 c. lowfat milk, heated
- 2-3 egg yolks
- 1 teaspoon vanilla
Direcciones
- Fold in bowl. Put in unbaked pie shell, 9 inches. Bake at 450 degrees for 15 min. Then turn down to 350 degrees for 30 min.
- Blend sugar, cornstarch, flour and salt. Add in to lowfat milk. Put in double boiler. Cook constantly stirring till thick. Add in well beaten egg yolks and vanilla. Cook 1 minute longer. Cool slightly. Pour over done pie. 6 tbsp sugar to 3 egg whites for meringue. Brown in oven at 350 degrees for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.3g | 3% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 209mg | 9% |
| Potassium 386mg | 11% |
| Total Carbs 75.23g | 20% |
| Dietary Fiber 1.3g | 4% |
| Sugars 69.71g | 46% |
| Protein 4.95g | 8% |
