Rhubarb Cream Pie
Recipe: #23518
April 17, 2016
Categories: Desserts, Rhubarb, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"From a 1930s handwritten cookbook from Neligh Ne."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (116.6 g)
- Calories 225.9
- Total Fat - 7.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 89.2 mg
- Sodium - 137.1 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 0.6 g
- Sugars - 33.7 g
- Protein - 3.6 g
- Calcium - 68.3 mg
- Iron - 0.4 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine rhubarb, sugar, eggs, cream, flour, and salt.
Step 2
Place mixture in unbaked pie shell.
Step 3
Bake in hot oven 425 degrees Fahrenheit for 15 minutes.
Step 4
Cover with a pie shell.
Step 5
Bake at 350 degrees Fahrenheit until custard is set and firm, 20 minutes.
Tips
No special items needed.
0 Reviews
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