Directions:
- For crust, cut the butter, earth balance, vinegar, and water into the flour until it is nice and crumbly.
- Put into the fridge for about half hour to make cold again.
- Split in half, roll out first half and place in pie plate, save the second half for the top pie crust.
- Place cut rhubarb into prepared pie pan with crust
- Pour 1/2 cup sugar on top.
- For custard, whisk together milk, eggs, and sugar.
- Pour on top of pie.
- Sprinkle cinnamon on top
- Close with top crust.
- Bake at 350 for 45 mins to an hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.03 Kcal (2567 kJ) | ||
| Calories from fat | 103.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 18% | |
|---|---|---|---|
| Cholesterol | 83.29mg | 28% | |
| Sodium | 710.69mg | 30% | |
| Potassium | 830.55mg | 18% | |
| Total Carbs | 92.69g | 31% | |
| Sugars | 34.98g | 140% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 16.71g | 33% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 1.5mg | 8% | |
| Calcium | 266.3mg | 27% | |
| Amount Per 100 g | |||
| Calories | 161.02 Kcal (674 kJ) | ||
| Calories from fat | 27.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 18% | |
|---|---|---|---|
| Cholesterol | 21.88mg | 28% | |
| Sodium | 186.68mg | 30% | |
| Potassium | 218.16mg | 18% | |
| Total Carbs | 24.35g | 31% | |
| Sugars | 9.19g | 140% | |
| Dietary Fiber | 1.69g | 26% | |
| Protein | 4.39g | 33% | |
| Vitamin C | 3.6mg | 23% | |
| Iron | 0.4mg | 8% | |
| Calcium | 69.9mg | 27% | |
* 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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