Rhubarb Custard Pie with Meringue Topping
Two weeks ago I was patiently waiting for my rhubarb to come up and now it’s going to seed all ready! That means the next week will be spent making Rhubarb Pineapple Jam , stewed rhubarb for the freezer and hopefully a few more pies! This one is a favorite, the meringue has a few more steps than a traditional meringue but it’s so worth it!
Rhubarb Custard Pie with Meringue Topping Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 9" Pie 1x
- 1 unbaked pie shell, recipe here
- 3 cups rhubarb pieces, chopped
- 1 cup white sugar
- 3 tbsp flour
- 1/2 tsp salt
- 3 eggs, beaten
- 1/4 tsp almond extract
- 1 cup heavy cream
- 1/3 cup water
- 1 tbsp cornstarch
- 4 room temperature egg whites
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- Place rhubarb in an unbaked 9-in pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 minutes at 400F. Reduce oven to 350F and bake for an additional 40 minutes. Cool completely then top with merengue ( directions below)
Combine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs are frothing combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque.
Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 tablespoon at a time. Once the sugar has been incorporated turn the mixer to high and beat the egg whites until they begin to stiffen.
Add the warm corn starch mixture 1 tablespoon at a time and continue to beat until the meringue is stiff and glossy.Mound the meringue on to the slightly cooled pie, ensuring that the meringue coves the crust, this will prevent shrinkage.
Place the pie in a 350-degree oven for 15-20 minutes or until the top is golden brown.
- Prep Time: 30 minutes
- Cook Time: 1 Hour 10 Minutes
- Category: Baking, Dessert, Recipes
Hi,if you break off the rhubarb piece that has the seeds on it, it will be good for a long time and produce more seeds later ,giving you time to enjoy it all summer. I usually pull off all the first rhubarb stalks and use it /freeze it etc and then the plant will produce more.I enjoy the daily videos.Have a good day.
I am lactose intolerant, wonder if I could replace the cream for coconut milk?
I don’t see why that wouldn’t work, let me know how it turns out!
it’s good with just the top crust too
I made this 2x in 2 days 🙂 we have fresh eggs so merengue is fast, and the addition of the cornstarch seemed to keep it from weeping after cooking.
It was DELICIOUS
I watched you making this would like to try to make but wondering instead of all that sugar I could use honey