Mom's Rhubarb Custard Pie

Suzanne Root

By
@Suzy3

Spring has sprung and so has the rhubarb!! This is one of my all time favorite pies that my mom used to make when I was young (many, many, moons ago), its a nice mixture of sweet & tart and quite easy to whip together. Since rhubarb is only in season for a very short time (usually done by June), you can always finely chop the rhubarb and freeze it for pies throughout the year. If you prefer sweet over tart, simply omit the lemon juice and use 3/4 cup sugar instead of 1/2 cup.

It is my hope that your family loves it as much as mine does! Happy Spring everyone!


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Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 1/2 c
finely chopped rhubarb
2
eggs
1 Tbsp
butter
2 Tbsp
flour
1/2 c
sugar
1 tsp
lemon juice (optional for a more sweet/tart taste)

MERINGUE

2
egg whites
3
drops vanilla
2 Tbsp
powdered sugar

Directions Step-By-Step

1
Preheat oven @ 400 degrees.
2
Mix together ingredients for pie filling and pour into 9" deep dish pie crust (I sometimes cheat and use a frozen pie crust shhh) and bake at 400 for 10 minutes. Reduce oven to 350 degrees and bake until thick (approximately 30 minutes).
3
Meringue Topping:
Beat egg whites from 2 eggs until egg whites become stiff. Add 3 drops of vanilla and 2 tablespoons of powdered sugar and beat again to mix. Spoon meringue on top of pie making peaks with a rubber spatula (or whatever works best for you). Place in oven until meringue is lightly browned (approximately 7-10 minutes).

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Heirloom