Mom's Rhubarb Custard Pie

Suzanne Root


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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20 Min
40 Min


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


egg whites
drops vanilla
2 Tbsp
powdered sugar

How to Make Mom's Rhubarb Custard Pie


  • 1Preheat oven @ 400 degrees.
  • 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).
  • 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).

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About Mom's Rhubarb Custard Pie

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

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