Delicious rhubarb custard pie
A delicious Rhubarb Custard Pie that covers 4% of your daily requirements of vitamins and minerals. Perfect for Mother's Day or any time you want a flavorful dessert with a creamy custard filling and tangy rhubarb.
Ingredients
butter
30 g
free range eggs
3
flour
30 g
ground nutmeg
7 g
pie crust
1
rhubarb
150 g
salt
1 dash
Method
- Combine all the ingredients except the eggs and butter in a large bowl.
- Put the mixture into a pre-baked pie crust.
- Pour the beaten eggs over the rhubarb mixture.
- Drizzle the melted butter over the top of the pie. Make sure all the rhubarb is covered with the eggs/butter.
- Bake at 400 F (220 C) for 50 minutes. Since the crust has already been baked, you might want to tent some aluminum foil around the edges of the pie so that the exposed part of the crust doesn't get too brown.
Nutrition:
169 kcal
Carbs
14 g
Fat
10 g
Protein
4 g
Share recipe:
You Might Also Like
Homemade chewy granola bars
45 min
587 Calories
12 serving
Blackberry peach betty
45 min
245 Calories
8 serving
