Directions:
- Spread thinly sliced rhubarb in bottom of unbaked pie shell.
- Heat milk; add butter.
- Beat egg yolks; add sugar, flour, salt.
- Gradually pour hot milk mixture into egg mixture.
- Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
- Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
- Remove from oven.
- Beat egg whites and honey together until stiff. Spread meringue over top of pie.
- Bake at 300°F for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.6 Kcal (1045 kJ) | ||
| Calories from fat | 81.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 14% | |
|---|---|---|---|
| Cholesterol | 104.3mg | 35% | |
| Sodium | 270.25mg | 11% | |
| Potassium | 234.3mg | 5% | |
| Total Carbs | 37.67g | 13% | |
| Sugars | 27.65g | 111% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 118mg | 12% | |
| Amount Per 100 g | |||
| Calories | 154.03 Kcal (645 kJ) | ||
| Calories from fat | 50.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 14% | |
|---|---|---|---|
| Cholesterol | 64.37mg | 35% | |
| Sodium | 166.77mg | 11% | |
| Potassium | 144.58mg | 5% | |
| Total Carbs | 23.25g | 13% | |
| Sugars | 17.07g | 111% | |
| Dietary Fiber | 0.69g | 5% | |
| Protein | 3.73g | 12% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 72.8mg | 12% | |
* 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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