Grandma's Rhubarb Custard Pie
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Description
A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
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
Directions
- 1. Preheat the oven to 450 degrees F (230 degrees C).
- 2. Separate egg yolks and egg whites. Set egg whites aside for meringue.
- 3. 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.
- 4. 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).
- 5. 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.
- 6. Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts
serving: 1 9-inch pie
calories: 349.9 kcal
carbohydrates: 58.2 g
protein: 6 g
saturated fat: 3.4 g
cholesterol: 75.8 mg
sodium: 458.7 mg
fiber: 2 g
sugar: 43.6 g
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