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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 September 27, 2009

      Tapioca didn't dissolve. I took all the hard bits of tapioca out and broke up the filling and biscuit crust. Used it to make a layered yoghurt dessert for guests, with a touch of icecream..Sadly for me, this recipe needs more work.

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    • on June 27, 2009

      Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008

      I made this for a family Sunday lunch, everyone enjoyed it, even those who hate rhubarb! I followed the recipe exactly but I made a biscuit pastry (will add the recipe) with a thick egg white and sugar wash. Served it warm with thick cream. I will definately add this to the family favourites.

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    Nutritional Facts for Rhubarb Custard Pie

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 365.0
     
    Calories from Fat 78
    21%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.5 g
    7%
    Cholesterol 70.5 mg
    23%
    Sodium 259.8 mg
    10%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 1.7 g
    6%
    Sugars 51.1 g
    204%
    Protein 3.7 g
    7%

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