Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. finely chopped rhubarb | ||
| 3 tbsp. flour | ||
| 1 c. sugar | ||
| ½ tsp. nutmeg | ||
| 3 egg yolks | ||
| 1 tbsp. sour cream | ||
| 1 9-inch unbaked pie crust | ||
| crumb topping |
Directions
- Preheat oven to 400 degrees.
- Place cut rhubarb in large mixing bowl.
- Combine flour, sugar and nutmeg. Add to rhubarb and let stand while preparing the crust.
- Beat egg yolks and sour cream until thick. Add to rhubarb mixture.
- Pour into pie shell. Spread crumb topping evenly over pie.
- Bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 50 minutes.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 80mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 4%
0%
Calcium 6%