Photo: Priscilla Du Preez
Rhubarb Custard Pie
7 ingredients
15 min + 45 min
8
openrecipes
This is a family staple passed down from my Nana: tart rhubarb sweetened with a light, custard filling. It’s super quick to throw together, and it freezes really well too.
Estimated Nutrition (whole recipe, rough)
833
Calories
27g
Protein
26g
Fat
120g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pie | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Cake | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Pie Shells, Unbaked
- 4 cups Rhubarb Pieces, Roughly 1/2" Wide
- 2 whole Eggs
- 1 Tablespoon Milk
- 1-½ cup White Sugar
- ½ cups Cake And Pastry Flour
- 2 Tablespoons Butter, Cut Into Small Pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes