mom's rhubarb custard pie
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 time
20 Min
cook time
40 Min
method
Bake
Ingredients For mom's rhubarb custard pie
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2 1/2 cfinely chopped rhubarb
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2eggs
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1 Tbspbutter
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2 Tbspflour
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1/2 csugar
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1 tsplemon juice (optional for a more sweet/tart taste)
- MERINGUE
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2egg whites
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3drops vanilla
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2 Tbsppowdered sugar
How To Make mom's rhubarb custard pie
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1Preheat oven @ 400 degrees.
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2Mix 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).
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3Meringue 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).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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