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Add a photoServings: 1
Ingredients
- 1 x recipe pastry for a 9 inch double crust pie
- 3 x Large eggs
- 2 c. white sugar
- 1/4 c. all-purpose flour
- 1 tsp vanilla extract
- 3 Tbsp. lowfat milk
- 1 Tbsp. butter
- 4 c. diced rhubarb
Directions
- 1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- 2. In a large bowl, beat the Large eggs slightly. Fold in sugar, flour, vanilla, lowfat milk, and butter or possibly margarine. Pour mix over rhubarb. Cover with top crust, and seal the edges.
- 3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1059g | |
| Calories 2258 | |
| Calories from Fat 342 | 15% |
| Total Fat 38.32g | 48% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 711mg | 237% |
| Sodium 553mg | 23% |
| Potassium 1457mg | 42% |
| Total Carbs 457.17g | 122% |
| Dietary Fiber 8.0g | 27% |
| Sugars 408.22g | 272% |
| Protein 33.35g | 53% |
