Directions:
- Line a 9 inch pie plate with pastry.
- Combine sugar, flour, salt, nutmeg, orange peel and allspice.
- Add beaten eggs and cream; mix well.
- Add rhubarb and pour into pastry lined pie plate.
- Dot with butter. Arrange 2nd pie crust in a lattice fashion over the top.
- Bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1108.02 Kcal (4639 kJ) | ||
| Calories from fat | 447.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.68g | 76% | |
|---|---|---|---|
| Cholesterol | 196.07mg | 65% | |
| Sodium | 1146.77mg | 48% | |
| Potassium | 690.85mg | 15% | |
| Total Carbs | 155.21g | 52% | |
| Sugars | 90.18g | 361% | |
| Dietary Fiber | 8.4g | 34% | |
| Protein | 15.51g | 31% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.7mg | 26% | |
| Calcium | 246.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 241.94 Kcal (1013 kJ) | ||
| Calories from fat | 97.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 76% | |
|---|---|---|---|
| Cholesterol | 42.81mg | 65% | |
| Sodium | 250.4mg | 48% | |
| Potassium | 150.85mg | 15% | |
| Total Carbs | 33.89g | 52% | |
| Sugars | 19.69g | 361% | |
| Dietary Fiber | 1.83g | 34% | |
| Protein | 3.39g | 31% | |
| Vitamin C | 3.5mg | 27% | |
| Iron | 1mg | 26% | |
| Calcium | 53.8mg | 25% | |
* 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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