Return to Content

Rhubarb Custard Pie

Yankee Plus Dec 2015


Rhubarb Custard Pie
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Should be made only with fresh rhubarb, in season.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.

Updated Wednesday, July 25th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111