Strawberries and rhubarb
are coddled in a mild almond-flavored custard and baked until
tender.
Strawberry
Rhubarb Custard Pie
- 1 1/4 cups granulated
sugar
1/2 cup all-purpose four
2 cups diced fresh rhubarb
1 cup sliced fresh strawberries
1 (9-inch) unbaked deep-dish pie shell
4 large eggs
1/4 cup skim or low-fat milk
1 teaspoon almond extract
Fresh strawberries, optional
- Preheat oven to 425°F
(220°C).
- In medium bowl, stir together
sugar and flour. Add rhubarb and strawberries. Gently toss until
evenly coated. Spoon rhubarb mixture evenly into pie shell. In
same bowl, beat together remaining ingredients until well blended.
Pour over rhubarb mixture.
- Bake at 425°F (220°C)
for 15 minutes. Reduce heat to 350°F (175°C) and bake until
knife inserted near center comes out clean, an additional 25
to 30 minutes. Cool on wire rack.
- Garnish with fresh strawberries,
if desired.
Makes 6 to 8 servings.
Nutritional information
per serving of 118 recipe using low-fat milk without optional
strawberries: Calories 316 , Protein 6 g, Carbohydrates 50 g,
Total Fat 10 g, Cholesterol 107 mg, Sodium 175 mg.
Recipe and photograph provided
courtesy of the American Egg Board.
