A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
Ingredients
- eggs: 3 piece
- fresh rhubarb: 4 cups (diced)
- unbaked deep-dish pie crust: 1 piece (9 inch)
- ¼ cups white sugar: 1 piece
- evaporated milk: 0.66667 cup
- all-purpose flour: 3 Tbsp
- salt: 0.5 tsp
- white sugar: 6 Tbsp
- salt: 0.5 tsp
- cream of tartar: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Separate egg yolks and egg whites. Set egg whites aside for meringue.
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Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
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Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
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Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
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Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
