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Grandma's Rhubarb Custard Pie
Grandma's Rhubarb Custard Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Generational rhubarb custard pie with golden meringue, perfect for parties!
Ingredients:
  • 3 large eggs
  • 4 cups diced fresh rhubarb
  • 1 (9 inch) unbaked deep-dish pie crust
  • 1.25 cups white sugar
  • 0.66666668653488 cup evaporated milk
  • 3 tablespoons all-purpose flour
  • 6 tablespoons white sugar
  • 0.5 teaspoon cream of tartar
Instructions:
  • Preheat the oven to a piping hot 450°F (230°C).
  • Divide the yolks from the whites and reserve the whites for the meringue.
  • Spread the rhubarb evenly in the pie crust. Combine sugar, evaporated milk, 3 egg yolks, flour, and salt in a bowl for the filling. Pour the mixture over the rhubarb. Set the pie on a cookie sheet before baking.
  • After baking in the preheated oven for 12 minutes, reduce oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. Once done, take the pie out of the oven and lower the temperature to 325°F (165°C).
  • In a separate bowl, whip the saved egg whites until frothy. Gradually incorporate the sugar, salt, and cream of tartar. Whip until stiff peaks form, then spread over the baked pie.
  • Bake until light golden brown in the preheated oven for around 15 minutes. Allow to cool slightly before serving.

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