Rhubarb Custard Pie


food network
215 mins (prep 30, cooking 110)
9 ingredients
10 servings


Categories:  rhubarb , baking , pie , dessert ,
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Ingredients

  • 1 sheet refrigerated pie dough (from a 14.1-ounce package)
  • 1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon finely grated orange zest, preferably valencia
  • 2 tablespoons orange juice, preferably valencia
  • 2 large eggs
  • 2/3 cup heavy cream
  • confectioners' sugar, for serving

Nutrition

Serving Size (96.65 g)
Servings 10
Amount per Serving
Calories 147.7 Calories from Fat 53.91
% Daily Value *
Total Fat 5.99g 92.09%
Saturated Fat 3.67g 183.43%
Trans Fat 0.0 %
Cholesterol 21.61mg 72.03%
Sodium 8.53mg 3.55%
Total Carbohydrate 23.45g 78.16%
Dietary Fiber 1.11 g 44.44%
Sugars 19.03 g %
Protein 1.18g 23.54%
Vitamin A 295.68IU% Vitamin C 6.11mg%
Calcium 59.99mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
sheet, finely grated orange zest, large eggs, confectioners' sugar
 

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