My mother always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe.
Ingredients
- 1 Lb. Fresh Rhubarb, Sliced Diagonally
- One 9-Inch Unbaked Pie Crust; Store Bought or Homemade
- 1 Cup Granulated Sugar
- 3 Large Eggs
- 1 Tbsp. All Purpose Flour
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Salt
- 1/2 Tsp. Vanilla Extract
Directions
- Preheat oven to 350°F. Place rhubarb evenly in pie crust; set aside.
- In a mixing bowl, combine sugar, flour, cinnamon, and salt; set aside.
- In a glass measuring cup, whisk together eggs and vanilla, then blend with sugar mixture.
- Pour over rhubarb and bake for 30 - 40 minutes or until rhubarb is tender and center is set. Remove from oven and let cool.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 87g | |
Recipe makes 8 servings | |
Calories 137 | |
Calories from Fat 17 | 12% |
Total Fat 1.94g | 2% |
Saturated Fat 0.6g | 2% |
Trans Fat 0.0g | |
Cholesterol 78mg | 26% |
Sodium 173mg | 7% |
Potassium 151mg | 4% |
Total Carbs 28.11g | 7% |
Dietary Fiber 1.0g | 3% |
Sugars 25.63g | 17% |
Protein 2.82g | 5% |
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