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Creamed Rhubarb Pie
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 211
% Daily Value**
Total Fat 8g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 74mg
Sodium 126mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 26g
Protein 3g
Vitamin A  4%Vitamin C  4%
Calcium  4%Iron  3%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamed Rhubarb Pie

Date Added: April 24, 2019


1 Cup Sugar (for decoration)
2 Cups Rhubarb
2 Eggs whites room temperature
3 Tablespoons Water or orange juice
2 Tablespoons Butter or margarine Softened
1 Tablespoon Flour (heaping)
1 Pie Crust baked
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1. Cut 2 cups of rhubarb and cover with boiling water.

2. Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks.

3. Cook until creamy and thick. Pour into baked shell and cover with meringue made from the two egg whites.

4. Bake at 350 until meringue peaks are golden brown, approximately 15 minutes.

5. Let pie cool before putting in filling and cool filling slightly before putting in pie and topping with meringue.

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Dietary Notes:
This recipe is very low-sodium with 126mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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