Directions:
- Line a 9 inch pie plate with pastry.
- Combine sugar, flour, salt, nutmeg, orange peel and allspice.
- Add beaten eggs and cream; mix well.
- Add rhubarb and pour into pastry lined pie plate.
- Dot with butter. Arrange 2nd pie crust in a lattice fashion over the top.
- Bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.01 Kcal (2320 kJ) | ||
| Calories from fat | 223.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 38% | |
|---|---|---|---|
| Cholesterol | 98.04mg | 33% | |
| Sodium | 573.39mg | 24% | |
| Potassium | 345.42mg | 7% | |
| Total Carbs | 77.6g | 26% | |
| Sugars | 45.09g | 180% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 7.75g | 16% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 241.94 Kcal (1013 kJ) | ||
| Calories from fat | 97.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 38% | |
|---|---|---|---|
| Cholesterol | 42.81mg | 33% | |
| Sodium | 250.4mg | 24% | |
| Potassium | 150.85mg | 7% | |
| Total Carbs | 33.89g | 26% | |
| Sugars | 19.69g | 180% | |
| Dietary Fiber | 1.83g | 17% | |
| Protein | 3.39g | 16% | |
| Vitamin C | 3.5mg | 13% | |
| Iron | 1mg | 13% | |
| Calcium | 53.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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