Rhubarb Custard Pie
This summer, grab some rhubarb and put together this delicious rhubarb custard pie! Tangy, creamy, and covered in a beautiful meringue top.
Yield
Conversions
Rhubarb Ingredients
3
tbsp butter
3
cups diced rhubarb
1⅓
cups sugar
Filling Ingredients
⅓
cups sugar
3
tbsp tapioca
⅓
cups light cream
3
egg yolks (beaten)
⅛
tsp salt
1
baked 9″ pie shell
Meringue Ingredients
3
egg whites
½
tsp vanilla
¼
tsp cream of tartar
6
tbsp sugar
Preparation
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!
