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    You are in: Home / Recipes / Dianne's Rhubarb Custard Pie Recipe
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    Dianne's Rhubarb Custard Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 19, 2003

      I love rhubarb and always have it in the freezer. The flavor of the pie was wonderful but the sauce didn't thicken up to a "custard" like I was expecting. I might have done something wrong.

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    • on June 15, 2008

      This is my hubby's favorite pie. I use a little less sugar, about 1 1/2 c is all, and if using frozen rhubarb, I add 1 T flour, since it seems to stay thin. I've also tried it with cornstarch. That's a trial and error thing, depends largely on just everything (humidity, temperature, altitude) but I usually use 2-3 T blended with the milk.

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    • on March 13, 2003

      Wonderful. Just like Grandma used to make.

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    Nutritional Facts for Dianne's Rhubarb Custard Pie

    Serving Size: 1 (1304 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2011.4
     
    Calories from Fat 159
    93%
    Total Fat 17.7 g
    27%
    Saturated Fat 5.9 g
    29%
    Cholesterol 640.2 mg
    213%
    Sodium 250.1 mg
    10%
    Total Carbohydrate 449.0 g
    149%
    Dietary Fiber 9.6 g
    38%
    Sugars 406.2 g
    1625%
    Protein 27.8 g
    55%

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