Prep 20 mins
Cook 1 hr
This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have!
- 1 cup butter or 1 cup margarine, softened
- 2 cups flour
- 2 tablespoons sugar
- 5 cups rhubarb
- 6 egg yolks (save whites)
- 1 cup sugar
- 4 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup evaporated milk
- 1 cup sugar
- 6 egg whites
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1 pinch salt
- Preheat oven to 350 degrees.
- In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
- Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
- Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
- Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
- While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
- Cover pie with meringue and follow baking instructions above.
- Pie can be served warm or cold. All leftovers must be refrigerated.
Wow, this is seriously the best pie that I have tried in my nine years as a member here. This pie is so good, kudos to your mom. That said, I did have to make a few changes. I halved the recipe for dh & myself. I used frozen rhubarb from my garden and stewed strawberries as I didn't have enough rhubarb. Baked it in a small circular pan. It worked great. I was a little concerned that it would be difficult to get out of the pan, but truly had no trouble with it at all. The crust was perfection, crispy, flaky, buttery and so delicious, the perfect base for the topping. The fruit, custard and milk topping was amazing, adding the meringue was just the perfect touch to take it right over the top. I would highly recommend this delicious treat to everyone. This pie was equally wonderful served warm and cold. I can't wait for the summer to try this pie again the way it is intended with only rhubarb. Thank you so much for sharing this wonderful recipe which has gone into my Favorites Cookbook for 2013. Made for Best of 2012.
I adore rhubarb! Even had my mom sneak me in rhubarb pie years ago into hospital. LOL! Besides being delicious this smells divine while baking too. :) Fairly easy recipe and vaguely wonder if you couldn't mix the crust right in the pan? My pic looks a bit different than it should-the pan I used was a 10 inch square-I did halve the recipe-the pan was too big for the filling amount-and did add another 1/2 cup rhubarb. Think it was okay size for crust layer though. In the house we are renting, there is no mixer (and mine is in storage) so I omitted the meringue, but have to admit that I did try to whip it in the blender here --alas, that did not work. Thank you kittycatmom and your mother for a super rhubarb dessert.
It has been years since I ate Mom's rhubarb custard pie and this might be the same recipe she used. This is a large pie and 6 eggs makes it very rich and oh so good. I was pretty distracted as I made the pie, and didn't follow the directions very well. I used my standard pie crust recipe, frozen rhubarb, and all 6 egg whites for the meringue. I don't think I added the second cup of sugar either. In spite of those problems it was amazing and next time, I'll slow down and carefully follow the recipe.