![](https://cdn.statically.io/img/www.allrecipes.com/thmb/iyeCasGAqtkW6BKetKi6XJgYZbs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5419330-29bcd083cfa0474d95e9b54e0b0e7a51.jpg)
Ingredients
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1 double crust ready-to-use pie crust
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3 cups diced rhubarb
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2 eggs
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1 ½ cups white sugar
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⅓ cup light cream
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½ teaspoon vanilla extract
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1 tablespoon all-purpose flour
Directions
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Preheat an oven to 425 degrees F (220 degrees C).
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Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
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Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
Nutrition Facts (per serving)
404 | Calories |
16g | Fat |
61g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 404 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 4g | 21% |
Cholesterol 47mg | 16% |
Sodium 253mg | 11% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 3g | 9% |
Total Sugars 38g | |
Protein 5g | 10% |
Vitamin C 4mg | 4% |
Calcium 51mg | 4% |
Iron 2mg | 9% |
Potassium 179mg | 4% |
* 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.