My Mom's Rhubarb Custard Pie

Recipe by kittycatmom
READY IN: 1hr 20mins
SERVES: 9-12
YIELD: 1 pie




  • Preheat oven to 350 degrees.
  • Crust:
  • 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.
  • Filling:
  • 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.
  • Meringue:
  • 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.