Directions:
- Beat eggs and combine with sugar, flour and butter.
- Beat well and add milk or cream
- Place rhubarb into pie shell.
- Pour over milk mixture.
- Bake 350F 45 to 50 minutes or custard is set and rhubarb tender
- Do not overcook.
- Cool completely.
- Chill well before cutting
- Serve with ice cream or whipped cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1539.66 Kcal (6446 kJ) | ||
| Calories from fat | 865.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.15g | 148% | |
|---|---|---|---|
| Cholesterol | 65.55mg | 22% | |
| Sodium | 1706.49mg | 71% | |
| Potassium | 380.44mg | 8% | |
| Total Carbs | 149.55g | 50% | |
| Sugars | 22.05g | 88% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 21.44g | 43% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 9.2mg | 51% | |
| Calcium | 129.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 368.93 Kcal (1545 kJ) | ||
| Calories from fat | 207.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.04g | 148% | |
|---|---|---|---|
| Cholesterol | 15.71mg | 22% | |
| Sodium | 408.9mg | 71% | |
| Potassium | 91.16mg | 8% | |
| Total Carbs | 35.83g | 50% | |
| Sugars | 5.28g | 88% | |
| Dietary Fiber | 2.37g | 40% | |
| Protein | 5.14g | 43% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 2.2mg | 51% | |
| Calcium | 31.1mg | 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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