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    You are in: Home / Baking / Rhubarb custard pie Recipe
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    Rhubarb custard pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    DotM's Note:

    this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
    2. 2
      put in a pie shell.
    3. 3
      mix together 1/2 cup flour, brown sugar and butter
    4. 4
      put crumbs over rhubarb.
    5. 5
      put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.

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    Ratings & Reviews:

    • on June 15, 2012

      55

      What a keeper of a recipe! I made this with vegan sour cream (Vegan Sour Cream) and margarine so it was completely cholesterol free. I'm making this one again because it is so very simple and utterly divine!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2006

      55

      This recipe was great. I added about 1 1/2 cups of frozen Raspberries (thawed) and everyone loved the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010

      55

      Fantastic!! Thank you for posting. I added an egg & used 2 smaller pie plates. Just plain perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Rhubarb custard pie

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 452.9
     
    Calories from Fat 140
    30%
    Total Fat 15.5 g
    23%
    Saturated Fat 9.3 g
    46%
    Cholesterol 40.2 mg
    13%
    Sodium 107.3 mg
    4%
    Total Carbohydrate 77.6 g
    25%
    Dietary Fiber 1.9 g
    7%
    Sugars 61.6 g
    246%
    Protein 3.4 g
    6%

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