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Rhubarb Custard Pie I
- 2 1/2 cups rhubarb, cut into 1/2 inch pieces
- 2 egg yolks
- 1 cup white sugar
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 (9 inch) unbaked pie crusts
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 16.8g|
|Saturated Fat 3.4g|
|Total Carbohydrate 50.1g|
|Dietary Fiber 1.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|