Spend with Pennies · by Holly Nilsson★ 5.0 (8)
Rhubarb Custard Pie
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 3%
CARBS 22G73% OF CAL
1G FIBER3G OTHER18G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade pie with tangy rhubarb and creamy custard in a flaky crust. A classic combination that's both tart and comforting.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 single pie crust
- 2 ½ cups fresh rhubarb (sliced ¼ inch)
- 2 large egg yolks
- ¼ cup half and half (or light cream)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 3%
CARBS 22G73% OF CAL
1G FIBER3G OTHER18G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 96mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 42mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 96MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.