Grandma's Rhubarb Custard Pie


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!

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
1 9-inch pie



  • 3 large eggs

  • 4 cups diced fresh rhubarb

  • 1 (9 inch) unbaked deep-dish pie crust

  • 1 ¼ cups white sugar

  • cup evaporated milk

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt


  • 6 tablespoons white sugar

  • ½ teaspoon salt

  • ½ teaspoon cream of tartar


  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 (per serving)

350 Calories
11g Fat
58g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 350
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 76mg 25%
Sodium 459mg 20%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 7%
Total Sugars 44g
Protein 6g
Vitamin C 5mg 27%
Calcium 120mg 9%
Iron 1mg 7%
Potassium 314mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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