Rhubarb Custard Pie

Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

From Libby's old newspaper clipping. I have made this but not with the meringue. I just mixed the whole egg together and added some nutmeg and 1 cup sugar. This is a really good recipe.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Spread thinly sliced rhubarb in bottom of unbaked pie shell.
  2. Heat milk; add butter.
  3. Beat egg yolks; add sugar, flour, salt.
  4. Gradually pour hot milk mixture into egg mixture.
  5. Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
  6. Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
  7. Remove from oven.
  8. Beat egg whites and honey together until stiff. Spread meringue over top of pie.
  9. Bake at 300°F for 20 minutes.
Most Helpful

5 5

Delicious! I didn't do the meringue and used whole eggs to make the custard. It tasted so good : this is a recipe that I'll be coming back to!

4 5

What a nice little recipe! I skipped the meringue part and used whole eggs for the custard (added an extra tablespoon of flour). DH and DS were nuts for it--with their own caveats! DS says, "serve it cold, it tastes better." DH says, "serve it warm, it tastes better." So--YOU decide!!! I used probably 2 or 2 1/2 cups of rhubarb since it's in season right now, and we have LOTS! *ZWT 3 May 2007*

5 5

this is a really good pie