Prep 30 mins
Cook 1 hr
My grandma used to make this pie every spring when the rhubarb came up. Now that she's 90 years old, I had to learn to make it myself! This is best with fresh rhubarb, but frozen also works well. This is my favorite way to eat rhubarb-the custard layer really mellows it and is so delicious!
- 1 unbaked pie shell (I recommend #93062)
- 3 cups rhubarb, chopped
- 2⁄3 cup sugar
- 2 tablespoons flour
- 3 egg yolks
- 2 tablespoons sugar
- 1 cup milk
- 3 egg whites
- 2 tablespoons sugar
- Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
- Put rhubarb in pie pan.
- Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
- Bake at 400 degrees for 30 minutes, till half done.
- Meanwhile, separate eggs, reserving whites in a mixing bowl.
- Beat yolks with 2 tablespoons sugar till light colored, then add milk.
- Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
- Watch closely-custard is done when a knife inserted in the middle comes out clean.
- Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
- Spread meringue over the custard.
- Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
- Best served cold.
- Keep refrigerated.
Dh almost inhaled this. I made it just as the recipe states, I just skipped the pie crust. Be aware that, at least in my experience, this is very soupy when removed from the oven. It solidifies when chilled. The egg floated to the top and center of the pie and formed a very thin layer of egg "custard" that was congealed. The knife never did come out clean so don't overcook the egg waiting for the rhubarb juice and sugar mixture to thicken.
I thought that this recipe was excellant. Well worth the extra effort and time. I made 24 tarts instead of a pie. What a lovely treat these little jewels were. Crisp pastry, tart rhubarb, sweet custard and lightly toasted meringue. Yummy!
Very good! I used a mix of splenda/sugar with the flour mix in step 3. The pie tastes much richer than the typical rhubarb custard pie, and I think it's is easier to make, too. I didn't need to use a knife to test the custard--I could tell by the way it looked. Next time, I'll probably use just a bit more rhubarb (1/4 c).