Rating: 5 stars
1 Ratings
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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!

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Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Meringue:

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • Separate egg yolks and egg whites. Set egg whites aside for meringue.

  • 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.

  • 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).

  • 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.

  • Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Nutrition Facts

350 calories; protein 6g; carbohydrates 58.2g; fat 11.1g; cholesterol 75.8mg; sodium 458.7mg. Full Nutrition
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