Rhubarb Custard Pie

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Rhubarb Custard Pie

Should be made only with fresh rhubarb, in season.


  • 2 cups rhubarb, diced
  • 1 cup sugar
  • 2 eggs, separated
  • 1 cup milk
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 cup sugar
  • 1 9-inch unbaked pie shell


Stew the rhubarb with 3/4 cup sugar, in water just to cover, until soft. Cool. Add the milk and the yolks of the eggs beaten with 1/4 cup sugar, flour and salt.

Add the lemon juice. Pour into the unbaked pie shell.

Flute a rim to stand up above the pie plate. Bake in a 450 degrees F oven for 10 minutes, then in a 325 degrees F oven for 25 minutes.

Beat the egg whites until stiff, adding the remaining 1/4 cup sugar gradually. Beat until glossy. Spread the meringue on the pie and return to a 300 degrees F oven for 10 minutes or until the meringue is slightly browned.


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