Return to Content

Rhubarb Custard Pie

Rhubarb Custard Pie
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image
Should be made only with fresh rhubarb, in season.

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.