![](https://cdn.statically.io/img/www.allrecipes.com/thmb/WZtKfcwDKV7xjJ4P0OJVrSfdlFU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/106979-2aac435847d04a42ac6ba29c0d6ce813.jpg)
Ingredients
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1 (9-inch) pie shell
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2 cups chopped rhubarb
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1 cup white sugar
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2 tablespoons all-purpose flour
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½ teaspoon ground nutmeg
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2 eggs, beaten
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4 teaspoons milk
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Spread rhubarb evenly in unbaked pie shell.
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Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk; beat until smooth. Pour egg mixture over rhubarb layer.
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Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil; bake 10 minutes more.
Nutrition Facts (per serving)
210 | Calories |
7g | Fat |
36g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 210 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 47mg | 16% |
Sodium 121mg | 5% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 1g | 3% |
Total Sugars 26g | |
Protein 3g | 6% |
Vitamin C 2mg | 3% |
Calcium 37mg | 3% |
Iron 1mg | 4% |
Potassium 125mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.