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
InstructionsStew 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.