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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 15, 2012

      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

      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

      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
    • on June 26, 2006

      This is a simple recipe that is very good. When serving this pie warm, my custard was creamy (which I don't mind at all!) with the crunch of the crumb crust and a cup of coffee, ummmmm. I might be tempted to add an egg to the sour cream mixture next go round for a bit firmer custard. We just have a hard time waiting for pies to cool before we eat them! Thanks for sharing!

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    • on June 21, 2006

      Made for a great pie! Finally managed to get to the making of the rhubarb pies that everyone was waiting for. Along with one of our favorites I choose two new recipes and all three were well received. I have always loved Sour Cream Raisin pie and would never have thought to using the sour cream for rhubarb! Made as posted and wouldn't change a thing. Absolutely delicious and can't wait to be serving this one to summer guests. Thank you for a wonderful rhubarb recipe to add to my collection.

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    • on June 23, 2005

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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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