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Text - Recipes - Rhubarb Cream Pie.txt
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2003-10-28
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RHUBARB CREAM PIE
Serves 12
- 1-1/2 cups sugar
- 1/4 cup flour
- 3/4 teaspoon nutmeg
- 3 eggs, at room temperature, lightly beaten
- 4 cups chopped rhubarb
- Pastry for 2-crust 9-inch pie
- 2 tablespoons butter
Preheat oven to 400 degrees. Combine sugar, flour, and nutmeg. Add
eggs; beat well. Stir in rhubarb.
Line pie plate with pastry; pour in filling. Dot with butter. Top with
lattice crust (or plain crust with four slits cut in it). Bake 50 to
60 minutes.
Per serving: 284 calories, 11 grams fat, 58 milligrams cholesterol, 42
grams carbohydrates, 2 grams fiber, 4 grams protein, 231 milligrams
sodium.