a custard-filled pie made of sweet and tangy rhubarb that is finished with a light meringue topping. This pie has been handed down from generation to generation and is beloved by my entire family!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 large eggs
- 4 cups diced fresh rhubarb
- 1 (9 inch) unbaked deep-dish pie crust
- 1 ¼ cups white sugar
- ⅔ cup evaporated milk
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 6 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 459 mg |
| Sugars | 44 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious and the family loved it. First rhubarb custard pie I have made. Would like to try some strawberries in it next time.
This recipe has been in my family, also, for generations. I’ve never been able to make the meringue as well as my grandma could, though! My favorite pie growing up, couldn’t wait for late spring when the rhubarb was ready. Thank you for sharing.