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Rhubarb Pineapple Custard Pie

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4557
Energy (kCal)1303.735
Carbohydrates (g)277.1539
Total fats (g)20.2434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place rhubarb in a bowl and cover with boiling water for about 5 minutes. | 2. Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth. | 3. Strain rhubarb well. | 4. With wooden spoon, add pineapple and rhubarb to batter and mix. | 5. Pour into uncooked pie shell. | 6. Mix topping ingredients with a fork and sprinkle over uncooked pie. | 7. Bake at 375° for 50-60 minutes or until set. | 8. Top with whipped cream if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 2 1/2 cups cut 64.05 13.847000000000001 2.745 0.61
    pineapple 1 cup chopped 82.5 21.648000000000003 0.8909999999999999 0.198
    white sugar 1 cup 774.0 199.96 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    egg 1 71.5 0.36 6.28 4.755
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    pie shell 1 uncooked - - - -
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    flour 3 tablespoons 72.285 15.8257 1.1751 0.2804
    butter 2 tablespoons 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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