My Mom's Rhubarb Custard Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have! Ingredients:
1 cup butter or 1 cup margarine, softened |
2 cups flour |
2 tablespoons sugar |
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 |
6 egg whites |
1/4 cup sugar |
1 teaspoon vanilla |
1 pinch salt |
Directions:
1. Preheat oven to 350 degrees.
2. Crust:.
3. 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.
4. Filling:.
5. 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.
6. Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
7. 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.
8. Meringue:.
9. While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
10. Cover pie with meringue and follow baking instructions above.
11. Pie can be served warm or cold. All leftovers must be refrigerated.
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