Rhubarb Cream Pie
Created by dienia b on April 17, 2016
- Servings: 6
- Prep Time: 9m
- Cook Time: 36m
- Recipe #23518
Ingredients
- 7 ounces rhubarb (fresh, 1 inch pieces, 2 cups)
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 unbaked (9-inch) pie shell
How to Make
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Step 1: Combine rhubarb, sugar, eggs, cream, flour, and salt.
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Step 2: Place mixture in unbaked pie shell.
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Step 3: Bake in hot oven 425 degrees Fahrenheit for 15 minutes.
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Step 4: Cover with a pie shell.
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Step 5: Bake at 350 degrees Fahrenheit until custard is set and firm, 20 minutes.
Nutritional Facts
- 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