Directions:
- Preheat oven to 180c.
- Grease an 8 inch tart dish.
- Roll out pastry and line the dish with it.
- Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
- Reduce oven heat to 130c.
- Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
- Beat eggs and egg yolks together.
- Slowly add the heated milk to the eggs, stirring all the time.
- Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
- On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
- Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
- Cook for 40 minutes in oven. until Custard begins to brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.68 Kcal (1255 kJ) | ||
| Calories from fat | 39.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 123.99mg | 41% | |
| Sodium | 334.54mg | 14% | |
| Potassium | 196.53mg | 4% | |
| Total Carbs | 57.21g | 19% | |
| Sugars | 21.75g | 87% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 156.51 Kcal (655 kJ) | ||
| Calories from fat | 20.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 7% | |
|---|---|---|---|
| Cholesterol | 64.75mg | 41% | |
| Sodium | 174.71mg | 14% | |
| Potassium | 102.63mg | 4% | |
| Total Carbs | 29.88g | 19% | |
| Sugars | 11.36g | 87% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 5.67g | 22% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.9mg | 10% | |
| Calcium | 69.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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