Rhubarb custard pie


Rhubarb custard pie

The Brighten Eats/Ulyana Verbytska

  • Total: 80 mins
  • Prep: half an hour
  • Prepare: 50 mins
  • Yield: 8 servings
Dietary Gu >(per serving)
445 Calories
20g Fat
60g Carbs
7g Protein
Diet Details
Servings: 8 servings
Amount per serving
Calories 445
% Daily Value*
Total Fat 20g 26%
Saturated Fats 10g 50%
Cholesterol 147mg 49%
Sodium 579mg 25%
Total Carb 60g 22%
Soluble Fiber 3g 12%
Protein 7g
Calcium 124mg 10%
*The % Daily Value (DV) informs you the way much a nutrient inside a food serving plays a role in a regular diet. 2,000 calories each day can be used for general diet advice.

This fabulous rhubarb custard cake is customized from the vintage recipe leaflet from Washington Condition Rhubarb Growers. It’s this type of simple recipe, and if you are using a frozen or ready-made cake crust, it requires a maximum of fifteen minutes to organize. A tiny bit of nutmeg adds flavor towards the cake but you can utilize ground cinnamon rather.

The all-butter cake crust is simple to repair having a mixer, however, you can reduce prep time by about 50 % if one makes the cake having a frozen cake crust. You can utilize frozen or homemade pastry, or use refrigerated cake pastry sheets.

Serve this cake at the next cookout or go along to some potluck dinner. This is a brilliant way to make use of fresh rhubarb, and your loved ones and buddies will like it. It’s really no question rhubarb used to be known as “the cake plant!”

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