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Rhubarb Custard Pie

Rhubarb Custard Pie



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Spring is made for rhubarb pie, and rhubarb pie is made for custard.

You won’t find any obtuse strawberries here trying to steal the show. I don’t even allow a double crust or crumb topping. This is just a simple pie with delightful bits of tart rhubarb enveloped in creamy, orange zest-infused custard.

Just like rhubarb itself, this pie is humble, easy to love, and ready for you to take it anywhere!

SWEET OR TART?

I personally believe rhubarb pie should be tart. I’ve made this pie with only a half cup sugar, and I like it that way. My husband prefers it with a full cup of sugar. We compromised, and I wrote the recipe using 3/4 cup of sugar.

The moral of this story is to make your pie as sweet or as tart as you like it. This recipe is very forgiving. Feel free to use anywhere from a half cup to a full cup of sugar.

WHAT IS THE BEST DAIRY FOR CUSTARD PIE?

I first tested this recipe using two percent milk, because it’s what I had around the house. The custard was still creamy and light. If two percent is what you have in your fridge as you peruse this recipe, then by all means, bake away. The pie will be delicious!

I, however, believe dessert should be dessert. Meaning, heavy whipping cream is my best friend!

I wrote the recipe using heavy cream, because I like the extra fat, and it creates a luscious mouthfeel. You don’t have to go that far down the heavy cream road with me. We can still be friends.

If you prefer to make this pie with two percent milk, whole milk, or half and half over heavy whipping cream, be my guest. It will still taste lovely, and you will have pie! Yay!

Just do not use skim or one percent milk. It’s pie. This is not the time to count calories.

ORANGE ZEST, HOLD THE JUICE

I do my best, I really do, to use up everything when I cook, but alas, I have failed you when it comes to rhubarb pie. I used the zest from the orange, but not the juice.

I highly recommend using a fresh orange, and not the slightly dehydrated one leftover from Christmas lingering in the back of your fruit drawer. The oils from the zest really make this pie pop!

Once you’ve used the zest, I might I suggest squeezing the juice into a glass over ice. Feel free to mix it with any number of beverages. I promise, I won’t tell a soul! You can sip on it while you wait for the pie to bake.

THE BEST PIE CRUST FOR THIS PIE

We have quite a few pie crust options on Our Site. If you’re an experienced pie crust maker and prefer an all-butter crust, try Elise’s Perfect Pie Crust recipe. It makes enough for two crusts, so freeze one and save it for another day.

Another option is the tender, No Fail Sour Cream Pie Crust. It’s a very soft crust, so be careful when you roll it out and place it in the pie plate.

HOW TO STORE RHUBARB CUSTARD PIE

As if you will have any slices of pie just lying around waiting to be eaten? But in the event of an emergency where you had to leave the house abruptly and without your pie, rest assured you can cover it with foil and place it in the refrigerator for up to three days.

HOW TO FREEZE RHUBARB PIE

Freezing pie is a brilliant way to make friends. The person with an endless stash of back up pies is always the neighborhood favorite. The good news is rhubarb pie is easy to freeze! Get ready, you’re about to have an endless line of people wanting to come over for tea (and pie).

To freeze rhubarb pie, make it but don’t bake it, triple wrap it in foil and freeze it. It can keep for up to 4 months. When you’re ready to bake it, unwrap the foil, and place the frozen pie in the oven. You will need an extra 10 minutes of cooking time. Tah Dah! Pie at the ready for every occasion.

NEED MORE PIE IN YOUR LIFE? YOU AND ME BOTH!

  • Easy Chocolate Cream Pie
  • Apple Pie
  • Old Fashioned Peach Pie
  • Strawberry Rhubarb Pie
  • Lemon Icebox Cake

Rhubarb Custard Pie Recipe

Rhubarb leaves are poisonous. Make sure you dispose of those before you chop your rhubarb. Also, rhubarb stalks can come in many different widths. If your stalks are about an inch wide, slice the stalk in half lengthwise, and then chop it.

Ingredients

  • 1 9-inch pie crust

For the filling:

  • 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces
  • 3 tablespoons all-purpose flour
  • 3/4 cup sugar
  • Zest from 1 large orange
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Method

1 When ready to assemble pie: Preheat oven to 375°F.

2 Roll out your pastry: Roll your pie crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.

3 Prepare filling: Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

4 Assemble the pie: Pour the filling into the crust. Smooth the top with a spatula.

5 Bake the pie: Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed.

Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown, about 45 minutes.

6 Cool: Let cool on a wire rack to room temperature, about 45-50 min.

7 Serve: Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.

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Recipe Summary

  • 1 recipe Pie Dough for Caramelized Apple Tart
  • 1/3 cup all-purpose flour, plus more for dusting
  • 1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 stick unsalted butter, melted
  • 1/4 cup heavy cream

Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.

Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.

In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.


  1. Prepare a pie crust according to your preferred recipe (or use a store bought crust). Roll it out and place it in a 9'' pie pan (do not bake yet).
  2. Place the sliced rhubarb in the unbaked pie shell.
  3. Beat the eggs, cream and sugar until thoroughly combined (but don't over whip). Add the flour, nutmeg and salt, sifting it in so that it doesn't clump.
  4. Pour the egg/cream mixture over the rhubarb in the pie shell.
  5. Prepare a crumb topping by mixing all the crumb topping ingredients together until crumbly. Do not melt the butter, simply cut it into pats and then use your hands to crumble it into the flour and sugar. Sprinkle on top of pie.
  6. Bake at 400 degrees for 20 minutes. Reduce the heat to 350 and continue to bake for another 50 to 60 minutes until set in the center.
  7. Allow the pie to cool completely before serving.


Old Fashioned Rhubarb Custard Pie Like Mom Used to Make

This rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices 1 x
  • Category: Desserts
  • Method: Baked
  • Cuisine: American

Ingredients

  • Pastry for nine inch double crust (or single, if preferred)
  • 1 cup + 1 tablespoon granulated sugar (cane sugar preferred)
  • 3 tablespoons flour, divided (may substitute glu ten free flour blend)
  • 2 eggs, beaten
  • 3 cups diced fresh rhubarb

Instructions

  1. Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line the pie plate with the bottom crust.
  2. Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust. Pour rhubarb filling into the bottom crust.
  3. Roll out top crust (if desired). Cut vent holes or weave into lattice. Apply to top of pie. Crimp edges to seal.
  4. Sprinkle 1 tablespoon of sugar over the crust. (Skip if using a single crust.)
  5. Bake at 450 F for 10 minutes to set the crust. Reduce the oven temperature to 350 F and bake about 30 minutes more or until the custard is set. Cool before serving. Store any leftovers in the refrigerator.

Notes

If you use cold rhubarb (out of the refrigerator), baking time at 350° F will roughly double.


Grandma Maude’s Rhubarb Custard Pie

Rhubarb. I could never share my mother&rsquos excitement. Bare feet sinking into the rich black earth, bent over in her little white pedal pushers with turquoise polka dots, cutting long fat stalks of rhubarb for all sorts of concoctions dancing in her eyes. Never a spot of dirt on her clothes. The great great leafy tops sliced and lobbed my direction. A skirt? A hat? Why such giant leaves? &ldquoSmell this?&rdquo and a tart sour greenish red stalk would present itself under my tender little nose. I could almost picture it curling up at the same time as my toes just at the thought of that smell. Yet, each year, I would take a little whiff&hellip thinking, &ldquothis year, I will understand the magic of the barb&rdquo.

That took a lot more years than I like to admit. But, I find I am now as inherently connected to Spring rhubarb as my mother is.

There was a time when there was a garden up and down every back alley where rhubarb claimed a corner its home. The slender dark red stalks were rarer, but addictive when dipped in sugar. Not so delicious, yet that next puckery bite was compelling, every time.

Now, there are no more back alleys, almost no more city gardens. My own patch is so spindly this year: the stalks are red and skinny and sparse. At the last Market Mob, I found a table selling rhubarb for 2 dollars a pound. &ldquoI will take it all.&rdquo but immediately changed my mind when enough for a pie would cost $12.00. My prairie code of ethics bound me to that &ldquoNo.&rdquo.

Amanda and Eric happened to hear my rant, and offered to share their &lsquobarb. It has been years since I have seen a patch as prolific as the one growing behind their house between the fence and the garage. It would be a child&rsquos paradise. A little one could play in there for days and not be found. I am now in rhubarb heaven. (They have a back alley.)

First up: Grandma Maude&rsquos Rhubarb Custard Pie inspired by Bridget of Bridget&rsquos Green Kitchen. She included her mom&rsquos recipe for this pie with her First Authentic Canadian Food Experience for The Canadian Food Experience Project. Her pie is stunning. I had never made a lattice top pie. I asked my mom for grandma&rsquos rhubarb custard pie recipe, and it was exactly the same as Bridget&rsquos&hellip hundreds of miles away. My grandma just baked this custard pie with the bottom crust. No lattice. Nothing. The top was &ldquocrusted&rdquo with the custard bubbles on top. That was my favourite part. We didn&rsquot have it often, yet as I loved this pie, my memory of it is vivid. Mom would lattice hers, but rarely made it. The rhubarb pie made at home was almost always the Traditional Rhubarb Pie made exactly like our apple pie.

Armed with a massive load of barb, I reached way back into my family food memory and worked to recreate Grandma Maude&rsquos Rhubarb Custard Pie. But, this time, with a lattice top.

Look at the size of some of those stalks!

Lots for the freezer for cooler days. On with the pie. This crust is 1/2 lard and 1/2 butter. I have discovered that this is my preferred pastry fat combination.

A very simple custard base of sugar, flour, egg and nutmeg is mixed together well and then combined with the rhubarb and poured into the prepared pie shell.

Grandma Maude would stop here. She would crimp the edges and bake the pie. I must do that as an omage to her culinary cunning.

Humm. Didn&rsquot look up any &ldquohow to&rsquos&rdquo on this one. Just &ldquowinged it&rdquo from my construction paper basket weaving days in elementary school.

Where can you find me now? Dancin&rsquo in the street after lookin&rsquo at this beauty. Brushed it with an egg wash and Turbinado or Demerara sugar: something large, sweet and sparkly.

The second pie was made first. The pie plate was 9 inches, but took double the filling, so I decided not to risk a lattice top. That is what inexperience will do: stifle risk taking. I went for the full canopy on this one.

Cut off the overhanging pastry and tuck under the edges to secure the filling inside ensuring it won&rsquot leak under or over the crust, then crimp the edges and piece the top to let the steam release.

The custard definitely needs to breath to enable the crispy caramel bits form in the air holes between the lattice. The custard pie always has the lattice or no crust at all. That is just how it was. Vanja loves this pie which is a wonderful bonus for me as I thoroughly enjoyed reliving the memories that swirled about in the kitchen as I was preparing it.


This recipe for Amish Rhubarb & Custard Pie is a real blast from the past. I remember eating slices of this delicious creamy custard pie when I lived in Lancaster County, Pennsylvania, in the Sates. The original recipe was given to me by a friend who lived close by, and had been shared in a recipes column in the local newspaper by an Amish lady. I saw the local PA Dutch Amish community regularly where I lived in Elizabethtown.

They would drive into town in there horse-drawn buggys, and their simple, rural lifestyle fascinated me. This pie makes good use of seasonal fresh rhubarb and makes a change from the ubiquitous rhubarb crumble. Serve the pie in slices once it has cooled, with cream, custard or ice cream. The original recipe was in US Cups, which I have converted into metric. I will add the US cups and Imperial measurements in the recipe notes at the end of my post.

Now don’t get me wrong, I LOVE rhubarb crumble, especially with custard. But, it is nice to ring the changes now and then, and this Amish Rhubarb & Custard Pie is JUST divine and makes a fabulous change from “Le Crumble”. It’s a lovely recipe that is very easy to make, where you can use a ready-made (unbaked) pie crust for ease, if making homemade pastry isn’t for you. Or, you can use ready-rolled ready-made shortcrust pastry too, again for ease.

This Amish Rhubarb & Custard Pie creates its own custard filling as it bakes, which is perfectly balanced with the tart rhubarb. I remember these pies being entered into local County Fair’s baking section when I lived in PA, all set out to be tasted and judged, hopefully with a chance of winning that coveted coveted Blue Ribbon (first prize) and certificate.

Substitutions and Other Measurments

As I mentioned earlier on, this recipe for Amish Rhubarb & Custard Pie was sent in to the local newspaper where I lived. It is a very popular Amish recipe, but I’ve also seen it in Shaker and Mennonite cookbooks too. I suspect it is popular as it’s an easy recipe to make when you have an abundance of excess rhubarb, and, which is perfect for large families, which these communities still tend to have.

I’ve listed some substitutions and other measurements to help you out below:

  • Recipe in US Cups: 3 cups of rhubarb 1/2 cup of heavy cream 1/2 cup sugar 3 tablespoons corn starch.
  • Recipe in Imperial: 1lb rhubarb 4 fluid ounces double cream 4 ounces sugar and 1 1/2 ounces cornflour.
  • Fruit substitutions: Gooseberries Strawberries Strawberries mixed with Rhubarb Raspberries Blackcurrants mixed with other soft fruit such as Redcurrants, White Currants and Raspberries & Strawberries.
  • Puff pastry can be used in place of shortcrust pastry.

I love historical and regional recipes and this Amish Rhubarb & Custard Pie recipe has been made and enjoyed countless times over the years. I HAVE tried it with some of the fruit substitutions I’ve listed above, and my favourite was the strawberry and rhubarb combination, as well as the gooseberry version too.

You CAN use frozen rhubarb, but it MUST be fully defrosted and drained, otherwise there will be too much liquid and the custard won’t set properly. You can’t use tinned rhubarb sadly, I have tried, and it’s just too mushy and liquid and I was left with a very soggy bottom and a pink and yellow mess!

My recipe for Amish Rhubarb & Custard Pie is shared in a printable recipe card AT THE END OF THIS POST, and if you make this recipe, PLEASE do let me know by leaving a comment below. I’m also happy to help with any questions you may have too, again, just leave your query below and I’ll get back to you as soon as possible. Karen

More Rhubarb Recipes

I have asked my blogging friends to share their favourite rhubarb recipes and here they are in a list below:


Recipe Summary

  • Pastry for Double-Crust Pie (see recipe below)
  • 1 ½ cups sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • Dash salt
  • 4 cups fresh or frozen unsweetened chopped rhubarb
  • 2 slightly beaten eggs
  • 2 tablespoons half-and-half or light cream or milk
  • Milk and sugar (optional)

On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate for lattice top, or trim even with rim for a two-crust pie.

In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, cinnamon, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)

In a small bowl, whisk together eggs and cream. Pour over fruit toss to mix. Transfer to the pasty-lined pie plate.

On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape or cut into 1/2-inch-wide strips for lattice top. Place pastry over filling and weave strips over top for lattice. Press ends of strips into crust rim and fold bottom pastry over strips. For a two-crust pie, trim top crust to 1/2 inch beyond edge of pie plate fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie brush top crust with milk and sprinkle with additional sugar.

To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.


Rhubarb Custard Pie tips ->

(Note: As I am an Amazon affiliate, this post may contain Affiliate links. These are links to items, which, if you were to purchase, I would receive a small commission, at no cost to you.)

What If I can’t make a crust? It used to be that making a traditional pie crust was the most stressful part of making a pie. I tried so many seemingly promising recipes, but none were ever as tender or as flaky as I wanted. But then, I found Emma Laperruque’s Stand Mixer Pie Crust. For me at least, this pie crust is really the only all-butter crust that has turned out both beautifully flaky and tender. And, it’s so quick and (truly) so easy, you really should just plan to make a couple recipes and freeze the dough. And that is all I want from a crust.

I’m serious about this. Just minutes to make. Minutes. Then an hour in the fridge. But minutes. No cutting the butter. The stand mixer does all the work. But, If you want to use a ready-made crust or another recipe, feel free, but this one, it’s the ultimate.

This Rhubarb Custard Pie needs a blind-baked crust. This will prevent the custard from making it soggy. And no one wants a soggy bottom, am i right?

Blind baking is pretty simple. Once your pastry dough is in the pie plate – any type from Pretty to Practical, you’ll need to line that dough with a sheet of (crumbled then re-opened) parchment or some foil. Then pour it full of pie weights (like these) or dry beans, any type. Bake 20-25 minutes, remove the weights, then bake until the crust is golden. Let it cool while you prepare the rhubarb and the custard.

Making the filling is quick, easy and takes just a few minutes. Just cut the rhubarb into 1/2” wide slices. Then pour about 1/4 of the sugar over it and stir to incorporate. In a medium bowl (like This one) or large Pyrex, mix all of the custard ingredients (less the sugar you used on the rhubarb) together until smooth. Pour the custard over the rhubarb.

At this point, since my crust was already pretty golden, I covered the edges with foil. It still browned quite a bit. I should’ve loosely draped foil over the center of the pie after a time, too, because some of the edges got, well, a little, … well done. So if that bothers you, just know it doesn’t change the flavor of the fruit, and you can prevent it by loosely draping some foil over the pie midway through baking.

Once the custard is done, the custard should be a little wobbly in the middle and a little golden around the edges. This should take 50-60 minutes. You can serve it warm. But I like it at room temperature the first day, and refrigerated to keep fresh thereafter.


  • Dough: Whirl flour with salt in a food processor until blended. Add lard and pulse 12 times until fine. Add butter and pulse until pea-size, 6 to 8 times. While pulsing, add ice water through the feed tube until dough just comes together. Gather dough into a ball, wrap with plastic wrap and flatten into a disc. Refrigerate until firm, about 1 hr.
  • Filling: Toss rhubarb with 1/2 cup sugar in a bowl, then set aside to macerate for 30 min.
  • Position rack in bottom of oven. Place a baking sheet on rack. Preheat to 425F. Roll dough into a 12-in. circle on a lightly floured surface. Lift onto a 9-in. metal pie plate and press over bottom and up side of plate. Fold overhang under and crimp the edge. Freeze for 10 min. Line pastry with foil, folding over so edge is covered. Fill with beans or pie weights.
  • Bake pastry shell on preheated baking sheet for 25 min. Meanwhile, whisk eggs with cream, flour, butter, vanilla, salt and remaining 1/2 cup sugar in a large bowl until smooth. Add rhubarb and its juices, and stir to combine. Remove foil and beans, and transfer filling to hot pie shell.
  • Cover pastry edge with a long strip of foil. Bake on baking sheet for 10 min. Reduce heat to 350F and continue baking until filling is set, with a slight jiggle in the centre, about 35 min. Remove foil and transfer to a rack to cool completely, about 1 hr 30 min.
  • Refrigerate until chilled before serving, at least 1 hr or up to 1 day.
  • Calories
  • 352,
  • Protein
  • 5 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 18 g,
  • Fibre
  • 2 g,
  • Sodium
  • 166 mg.
  • Good source of
  • folate

Kitchen Tip: To prevent cracking, let dough stand at room temperature to soften slightly before rolling, about 10 min.
Kitchen Tip: To make a foil cover for the pastry edge, trace the bottom of your pie plate on a large piece of foil. Cut out the inner circle. Add filling to pastry crust and set foil ring over the edge of the pie before baking.
Kitchen Tip: In a pinch, use a store-bought 9-in. frozen pie shell. Just reduce the pre-baking time to 15 min.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoons canola oil
  • 1-2 tablespoons ice water
  • ¾ cup sugar
  • 1 tablespoon butter, softened
  • 1 large egg
  • 2 large egg whites
  • ¼ cup nonfat milk
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds rhubarb, trimmed and cut into 1/4-inch pieces (5 cups)
  • 2 tablespoons all-purpose flour
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup sugar

To make crust: Set oven rack at lowest level preheat to 375 degrees F. Coat a 9-inch glass pie plate with cooking spray. Stir together 1 cup flour, 1 tablespoon sugar and salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat, swirling it in the pan until light brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil.

Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.

Place two sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Beat together 3/4 cup sugar and 1 tablespoon butter in a medium bowl until fluffy. Beat in egg, 2 egg whites, milk and vanilla until well blended. Toss rhubarb and 2 tablespoons flour in another bowl. Stir the rhubarb into the egg mixture. Turn the filling into the crust-lined pan, spreading evenly. Bake until the filling is firm, about 1 1/4 hours. Let cool to room temperature before adding meringue.

To make meringue: Position rack in the center of the oven preheat to 375 degrees F. Beat 3 egg whites in a large mixing bowl with an electric mixer on medium speed until frothy. Add cream of tartar and beat on high speed just until soft peaks form. While continuing to beat egg whites, gradually add 1/2 cup sugar. Beat until stiff and glossy.

Spread the meringue over the pie filling, making sure that it touches the edge of the crust all the way around. Bake until the top is lightly browned, 12 to 15 minutes. Let cool on a rack for 1 hour before serving.


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HI THERE, I'M KEVIN!

Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!