MOM'S RHUBARB CUSTARD PIE

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Mom's Rhubarb Custard Pie image

Spring has sprung and so has the rhubarb!! This is one of my all time favorite pies that my mom used to make when I was young (many, many, moons ago), its a nice mixture of sweet & tart and quite easy to whip together. Since rhubarb is only in season for a very short time (usually done by June), you can always finely chop the...

Provided by Suzanne Root

Categories     Pies

Time 1h

Number Of Ingredients 10

2 1/2 c finely chopped rhubarb
2 eggs
1 Tbsp butter
2 Tbsp flour
1/2 c sugar
1 tsp lemon juice (optional for a more sweet/tart taste)
MERINGUE
2 egg whites
3 drops vanilla
2 Tbsp powdered sugar

Steps:

  • 1. Preheat oven @ 400 degrees.
  • 2. Mix together ingredients for pie filling and pour into 9" deep dish pie crust (I sometimes cheat and use a frozen pie crust shhh) and bake at 400 for 10 minutes. Reduce oven to 350 degrees and bake until thick (approximately 30 minutes).
  • 3. Meringue Topping: Beat egg whites from 2 eggs until egg whites become stiff. Add 3 drops of vanilla and 2 tablespoons of powdered sugar and beat again to mix. Spoon meringue on top of pie making peaks with a rubber spatula (or whatever works best for you). Place in oven until meringue is lightly browned (approximately 7-10 minutes).

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