Description
A deliciously tart and sweet rhubarb custard pie topped with a fluffy meringue.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 large egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped rhubarb, 1 cup sugar, flour, salt, and cinnamon. Mix well.
- In a separate bowl, whisk together the egg yolks, heavy cream, and vanilla extract. Combine this mixture with the rhubarb mixture until well combined.
- Pour the filling into the prepared pie crust and spread it evenly.
- Bake in the preheated oven for 15-20 minutes or until the filling is set and bubbly.
- While the pie is baking, prepare the meringue. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Once the pie is done baking, remove it from the oven and immediately spread the meringue over the hot filling, sealing the edges.
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
- Remove from the oven and allow to cool before slicing.
Notes
- Make sure to use fresh rhubarb for the best flavor.
- The pie can be made a day in advance; however, meringue is best added just before serving to maintain its texture.
Keywords: rhubarb custard meringue pie, rhubarb pie, custard pie, meringue pie, dessert recipes, baking