Rhubarb Custard Pie

You can never have too many side dish recipes, so give Rhubarb Custard Pie a try. Watching your figure? This lacto ovo vegetarian recipe has 362 calories, 4g of protein, and 4g of fat per serving. This recipe serves 8 and costs $1.26 per serving. 119 people were impressed by this recipe. It will be a hit at your Mother's Day event. A mixture of rhubarb, cinnamon sugar, quick cooking tapioca, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes are Rhubarb Custard Pie I, Rhubarb Custard Pie, and Rhubarb Custard Pie.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

2 teaspoons butter

Cinnamon-sugar, optional

3 eggs

Pastry for double-crust pie (9 inches)

Half-and-half cream, optional

3 tablespoons milk

3 tablespoons quick-cooking tapioca

4 cups diced fresh or frozen rhubarb

2 cups sugar

Equipment:

bowl

wire rack

Cooking instruction summary:

Directions In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Rhubarb Custard Pie in ReminisceJuly/August 1993, p51 Nutritional Facts 1 serving (1 piece) equals 501 calories, 17 g fat (7 g saturated fat), 93 mg cholesterol, 239 mg sodium, 83 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small bowl, lightly beat eggs; blend in milk.

2. Combine sugar and tapioca; stir into egg mixture.

3. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.

4. Add the rhubarb.

5. Pour egg mixture over rhubarb. Dot with butter.

6. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges.

7. Cut slit in top.

8. Brush pastry with cream if desired.

9. Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.


Nutrition Information:

Quickview
362k Calories
4g Protein
4g Total Fat
79g Carbs
1% Health Score
Limit These
Calories
362k
18%

Fat
4g
6%

  Saturated Fat
1g
10%

Carbohydrates
79g
26%

  Sugar
62g
70%

Cholesterol
65mg
22%

Sodium
130mg
6%

Get Enough Of These
Protein
4g
8%

Vitamin K
18µg
18%

Selenium
10µg
15%

Manganese
0.22mg
11%

Vitamin B2
0.18mg
11%

Vitamin B1
0.12mg
8%

Folate
29µg
7%

Calcium
72mg
7%

Potassium
222mg
6%

Phosphorus
61mg
6%

Vitamin C
4mg
6%

Iron
1mg
6%

Fiber
1g
6%

Vitamin B3
0.98mg
5%

Vitamin A
195IU
4%

Vitamin B5
0.39mg
4%

Magnesium
12mg
3%

Vitamin B12
0.18µg
3%

Vitamin D
0.42µg
3%

Zinc
0.4mg
3%

Vitamin E
0.39mg
3%

Vitamin B6
0.05mg
3%

Copper
0.05mg
2%

covered percent of daily need
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Related Videos:

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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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