My Mom'S Rhubarb Custard Pie Recipe

Name: My Mom'S Rhubarb Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup butter or 1 cup margarine, softened; 2 cups flour; 2 tablespoons sugar; Filling; 5 cups rhubarb; 6 egg yolks (save whites); 1 cup sugar; 4 tablespoons flour; 1/4 teaspoon salt; 1 cup evaporated milk; 1 cup sugar; Meringue; 6 egg whites; 1/4 cup sugar; 1 teaspoon vanilla; 1 pinch salt

Servings: persons

Crust
1 cup butter or 1 cup margarine, softened
2 cups flour
2 tablespoons sugar
Filling
5 cups rhubarb
6 egg yolks (save whites)
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1 cup evaporated milk
1 cup sugar
Meringue
6 egg whites
1/4 cup sugar
1 teaspoon vanilla
1 pinch salt

1
["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."]

1614

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 1 cup butter or 1 cup margarine, softened, 2 cups flour, 2 tablespoons sugar, and more.

Yes, My Mom'S Rhubarb Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Mom'S Rhubarb Custard Pie

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