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    You are in: Home / Recipes / Rhubarb Cream Pie Recipe
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    Rhubarb Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Hoosier Grandma(Chef #846311)'s Note:

    This recipe was shared with me by my good friend, Chris. It is a great way to use your rhubarb. You can use 1/2 tsp of almond extract and 1/2 tsp of vanilla if you prefer which is what the original recipe called for. We just prefer the vanilla taste over the almond so we changed it to 1 tsp of vanilla extract

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven @ 400 degrees.
    2. 2
      Stir the 1st 4 ingredients until mixed well.
    3. 3
      Pour into unbaked pie shell.
    4. 4
      Sprinkle the cold diced rhubarb on top of the batter.
    5. 5
      Bake @ 400 degrees for 20 minutes and then decrease the temperature to 375 degrees for another 20 minutes until the filling is more set.
    6. 6
      Chill & enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Cream Pie

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.9
     
    Calories from Fat 223
    47%
    Total Fat 24.8 g
    38%
    Saturated Fat 11.6 g
    58%
    Cholesterol 54.3 mg
    18%
    Sodium 172.8 mg
    7%
    Total Carbohydrate 57.9 g
    19%
    Dietary Fiber 2.1 g
    8%
    Sugars 33.9 g
    135%
    Protein 4.1 g
    8%

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