Mom's Rhubarb Custard Pie
It is my hope that your family loves it as much as mine does! Happy Spring everyone!
2 1/2 cfinely chopped rhubarb
1 tsplemon juice (optional for a more sweet/tart taste)
2 Tbsppowdered sugar
How to Make Mom's Rhubarb Custard Pie
- Preheat oven @ 400 degrees.
- 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).
- 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).