Grandma's Rhubarb Custard Pie

Grandma's rhubarb custard pie recipe yields a sweet and tart rhubarb custard pie topped with a light, golden meringue.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 350 Calories

Ingredients

• 6 tablespoons white sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 3 large egg whites
• 4 cups diced fresh rhubarb
• 1 (9 inch) unbaked deep-dish pie crust
• 0.5 teaspoon salt
• 1.25 cups white sugar
• 0.5 teaspoon cream of tartar
• 0.66666668653488 cup evaporated milk

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Step 3

Place rhubarb into pie crust. Combine 1 ¼ cups sugar, evaporated milk, egg yolks, flour, and ½ teaspoon salt in a bowl; pour over rhubarb. Place pie onto a baking sheet.

Step 4

Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake 30 minutes more. Transfer pie to a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).

Step 5

Beat egg whites in a separate bowl until frothy. Slowly add 6 tablespoons sugar, ½ teaspoon salt, and cream of tartar; beat until stiff peaks form. Spread over baked pie.