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Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.
This recipe is:
Nutritional Analysis: One serving (1 piece) equals 333 calories, 12 g fat (5 g saturated fat), 62 mg cholesterol, 213 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb Custard Pie in
Light & Tasty
April/May 2003, p43
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