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Rhubarb Custard Pie

Yields6 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Recipe Submitted by S. Campbell of Montana!

A Rhubarb Custard Pie topped with meringue, and placed on a brown woven table runner.

For Rhubarb:
 3 tbsp butter
 3 cups diced rhubarb
 1 ⅓ cups sugar
For Filling:
  cup sugar
 3 tbsp tapioca
  cup light cream
 3 egg yolks (beaten)
  tsp salt
 1 baked 9" pie shell
For Meringue:
 3 egg whites
 ½ tsp vanilla
 ¼ tsp cream of tartar
 6 tbsp sugar

Combine all the ingredients for the rhubarb (butter, rhubarb, sugar) in a large saucepan over medium heat and cook slowly until the rhubarb is tender.


Add filling ingredients to the rhubarb; cook until thickened, stirring frequently. Cool slightly and then pour into a baked pie shell.


For the meringue, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff and glossy peaks form and all sugar is dissolved.


Spread the meringue over the warm filling, sealing to the edge of the pastry. This helps prevent the meringue from shrinking.


Bake at 350 degrees Fahrenheit for 12 to 15 minutes or until meringue is golden. Cool.


Before cutting a meringue-topped pie, dip knife in water to avoid sticking. Enjoy!

Nutrition Facts

Servings 0