Summary
This recipe makes 8 servings with 170 calories, 4g of protein, and 11g of fat each. For 53 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Only a few people made this recipe, and 7 would say it hit the spot. Head to the store and pick up butter, prebaked pie crust, rhubarb, and a few other things to make it today. Mother's Day will be even more special with this recipe. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Try Coconut Custard Pie, Rhubarb Custard Pie, and Rhubarb Custard Pie for similar recipes.
Instructions
- 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.
Ingredients
- 1 tablespoons melted butter
- 2 eggs, well beaten
- 3 1/4 cup flour
- 4 1/2 teaspoons nutmeg
- 5 prebaked pie crust
- 6 cups (around 600 g) raw rhubarb, chopped into bite-sized pieces (can be 1 1/2 1 1/2 cups sugar
- 7 a of salt
Directions
- 1 Combine all the ingredients except the eggs and butter in a large bowl.
- 2 Put the mixture into a pre-baked pie crust.
- 3 Pour the beaten eggs over the rhubarb mixture.
- 4 Drizzle the melted butter over the top of the pie. Make sure all the rhubarb is covered with the eggs/butter.
- 5 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.