RHUBARB PIE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 eggs — beaten
3 cups rhubarb — cut up
9 inch unbaked pie shell

Blend sugar, flour, nutmeg, and butter. Add eggs and beat till smooth. Put rhubarb in pie shell and pour mixture over. Bake at 450° for ten minutes. Turn oven to 350° and continue baking for 30 minutes.

Yield: “9 inch pie plate”


Per Serving (excluding unknown items): 1579 Calories; 23g Fat (12.7% calories from fat); 18g Protein; 335g Carbohydrate; 7g Dietary Fiber; 455mg Cholesterol; 275mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Fruit; 3 Fat; 20 Other Carbohydrates.

NOTES: Carol’s Burlington Sesquicentennial Cookbook

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