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Rhubarb Custard Pie III

Rhubarb Custard Pie III
Rhubarb Custard Pie III is a vegetarian dessert. One portion of this dish contains about 14g of protein, 49g of fat, and a total of 931 calories. This recipe serves 10. It is perfect for Mother's Day. A mixture of egg whites, scalded milk, rhubarb, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C).
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OvenOven
2
Spread rhubarb evenly across bottom of pastry shell. Set aside.
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Pastry ShellsPastry Shells
RhubarbRhubarb
SpreadSpread
3
In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk.
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Egg WhitesEgg Whites
Egg YolkEgg Yolk
All Purpose FlourAll Purpose Flour
SugarSugar
MilkMilk
SaltSalt
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BowlBowl
4
Mix well then gently fold in beaten egg whites.
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Egg WhitesEgg Whites
5
Pour mixture over rhubarb layer.
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RhubarbRhubarb
6
Place pie in preheated oven.
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OvenOven
7
Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C).
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OvenOven
8
Bake 40 to 50 additional minutes. Cool before serving.
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OvenOven

Equipment

DifficultyHard
Ready In45 m.
Servings10
Health Score9
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsSpring
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