Rhubarb Custard Pie


2 cups rhubarb, diced
1 cup sugar
2 eggs, separated
1 cup milk
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 cup sugar
1 9-inch unbaked pie shell


Stew the rhubarb with ¾ cup sugar, in water just to cover, until soft. Cool. Add the milk and the yolks of the eggs beaten with ¼ cup sugar, flour and salt.

Add the lemon juice. Pour into the unbaked pie shell.

Flute a rim to stand up above the pie plate. Bake in a 450 degrees F oven for 10 minutes, then in a 325 degrees F oven for 25 minutes.

Beat the egg whites until stiff, adding the remaining ¼ cup sugar gradually. Beat until glossy. Spread the meringue on the pie and return to a 300 degrees F oven for 10 minutes or until the meringue is slightly browned.

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