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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 11, 2008

      Delicious! I didn't do the meringue and used whole eggs to make the custard. It tasted so good : this is a recipe that I'll be coming back to!

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    • on May 30, 2007

      What a nice little recipe! I skipped the meringue part and used whole eggs for the custard (added an extra tablespoon of flour). DH and DS were nuts for it--with their own caveats! DS says, "serve it cold, it tastes better." DH says, "serve it warm, it tastes better." So--YOU decide!!! I used probably 2 or 2 1/2 cups of rhubarb since it's in season right now, and we have LOTS! *ZWT 3 May 2007*

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    • on March 13, 2007

      this is a really good pie

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    Nutritional Facts for Rhubarb Custard Pie

    Serving Size: 1 (182 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 401.6
     
    Calories from Fat 165
    41%
    Total Fat 18.4 g
    28%
    Saturated Fat 6.9 g
    34%
    Cholesterol 123.7 mg
    41%
    Sodium 343.8 mg
    14%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 1.6 g
    6%
    Sugars 34.1 g
    136%
    Protein 7.3 g
    14%

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