Rhubarb seems to often get paired with strawberries. I know that it is in “season” with strawberries, but I really enjoy rhubarb in a more solo form either as a compote or or in my mom’s rhubarb “custard” pie.
I must admit that the use of custard in the name of her pie recipe is a bit misleading as it does not contain any milk. Perhaps, it should just be called rhubarb pie…
Whatever the name, I call the pie delicious. It is a great combination of sweet and sour flavors.
Rhubarb Pie after baking, but before meringue.
Pie after meringue is browned.
I like a lot of meringue, so I added two more egg whites to make my pie. However, I did get in too much of a hurry and beat too fast too soon, and for too short of a time. Probably, most people will find just the two egg whites are sufficient.
Meringues can weep (have moister form on top). If it is very humid or you place the pie in the refrigerator, it will probably weep.
To keep weeping to a minimum without making another type of meringue: make sure egg whites are at room temperature, make sure bowl and all other utensils are dry, start beating eggs slowly and keep max. speed to a medium high setting, use very fine granulated sugar, add sugar slowly, do not stop beating egg whites until they are at stiff peaks, do not under beat eggs (or over beat them until dry), and add 1/2 c. sugar and 1/4 tsp. cream of tartar per 2 large eggs.
Weeping may not be the ideal, but the pie is still just as tasty, in my opinion. However, I really dislike it if the meringue separates from the filling and/or has moisture between the two. The fix is very easy: make sure the filling is hot before applying the meringue. The heat will start to cook the filling adhering the two together.