I’ve been using this recipe for more than 20 years since it’s straightforward and delicious. It has been passed on to my son and daughters, who in turn have shared it with their friends.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 15 |
| Yield: | 1 9×13 inch baking dish |
Ingredients
- ¾ cup butter
- 1 ¾ cups all-purpose flour, divided
- 1 tablespoon white sugar
- 6 eggs, separated
- 1 cup evaporated milk
- 2 cups white sugar
- 8 cups diced rhubarb
- ¾ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
- Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
- In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
- Bake pie in oven until filling is set, about 1 hour.
- For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
- Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 114 mg |
| Sugars | 40 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I think there is an problem with the crust ingredients as it does not come together. Also would like more custard.
I added 1/4 tsp. Cinnamon to the meringue topping and it makes the flavor pop. I also wrapped aluminum foil around the upper edge of crust when baking the second time to prevent it from getting too brown from being in and out of oven and make sure that the meringue completely covers the crust the last time into oven. Let rest in fridge overnight before serving so it can firm up. Tastes awesome the next day. It’s the only recipe that I use for rhubarb.
We enjoyed this a lot! 4 stars because it would have been too sweet for our taste as written. 5 stars with sugar cut down to 1.5 cups in the rhubarb filling, evaporated milk replaced with sour cream, and we skipped the merengue topping. The crust was perfectly crisp, and the rhubarb filling was luscious!
many textures and many flavors. this is my favorite desert although it took me a long time to make it.
Absolutely amazing dessert to make & eat! Lots of steps but very easy and well worth it. Shared with friends and family.
This is very good tasting.
The recipe is great up until you reach the meringue section. It is unclear how much sugar to use and it fails to mention that you must use a glass or metal bowl. I have never made a meringue before and was mixing and mixing the eggs with a lack luster result. I ended up using a separate recipes for the meringue.
excellent recipe. we have here rhubarb season, and wanted to try something new and this was the right choice. everybody loved it and i have already shared this recip with few my friends. i am baking it again! love it!
My sister-in-law has an awesome tort recipe, but she wasn’t home for me to get it, so found this one. It is just as good as my sister-in-laws, if not better. Shhhh don’t tell her. This was very good. Thanks for sharing.
This was not that great the night that I made it, when it was still warm. I was worried that I would just end up throwing out a huge pan full of dessert. Fortunately this morning I pulled it out of the fridge (where I stored it wrapped in plastic wrap_not foil) and it was delicious! The meringue really held up and the fruit was soft and sweet instead of slightly crunchy. Even the crust tasted bettter! I highly recommend making this and leaving PLENTY of time to chill in the fridge and let everything mesh, possibly even the night before.
This was very good, and a bit different. A great way to use up an abundance of rhubarb. Shared w/ in-laws and they loved it. Leftovers were a nice treat the next day, too.
I don’t know what I did but it didn’t come out cake-like at all. It was like a rhubarb pie and was soft like a fruit pie filling. I even baked it longer because it didn’t “set”. I’m afraid to cut into it.
I REALLY liked this, and so did everyone else. My only complaint was that I didn’t have quite as much rhubarb as the recipe called for, so it wasn’t as rhubarby as I’d have liked.
This was my first rhubarb recipe, and it was pretty good! However, I didn’t like the topping, and instead would suggest using whipped cream. The pie itself was definitely good, though. For a more traditional pie taste for those who may have never had rhubarb before, add a little more sugar to the recipe and vanilla extract.
Loved it, great hit. Shouldn’t have cut back on topping or crust, despite having less rhubarb than called for (still used 9×13 pan).
Excellent Recipe. I left out the Meringue and instead added a brown sugar oatmeal crisp topping.
Excellent recipe. I wasn’t sure about the meringue, but the whole combination of crust, custard and meringue is perfect. I added strawberries and it was delicious. Will definitely use again and again.
My grandmother made this dish and I always loved it. My favorite way to have rhubarb. I was very easily able to cut this in half and fit it into a pie dish.
Excellent cake!!!
I cut the sugar as suggested by another reviewer. I only added 2 1/2 cups. Other was too sweet, this is better.
Made this last evening with the overabundant rhubarb pick from the garden….great because it uses 8 cups of rhubarb. It was rich & superb. I would cut back the sugar next time thoug as it was very sweet…or maybe try some Splenda with the sugar. Definitely a keeper.