Directions:
- Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
- In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
- Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
- Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the filling with the butter.
- Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.91 Kcal (1105 kJ) | ||
| Calories from fat | 70.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Cholesterol | 72.19mg | 24% | |
| Sodium | 123.7mg | 5% | |
| Potassium | 212.65mg | 5% | |
| Total Carbs | 43.87g | 15% | |
| Sugars | 30.65g | 123% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 76.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 167.98 Kcal (703 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 12% | |
|---|---|---|---|
| Cholesterol | 45.95mg | 24% | |
| Sodium | 78.74mg | 5% | |
| Potassium | 135.35mg | 5% | |
| Total Carbs | 27.92g | 15% | |
| Sugars | 19.51g | 123% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 3.73g | 12% | |
| Vitamin C | 3.3mg | 9% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.5mg | 4% | |
| Calcium | 48.7mg | 8% | |
* 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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