Site icon A Simple Home Cook

Rhubarb “Custard” Pie

paula

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.


Recipe: Rhubarb “Custard” Pie

Ingredients

  1. 2 c. rhubarb, thick sliced or finely cut
  2. 2 egg yolks
  3. 1 c. sugar
  4. 2 Tbsp. flour
  5. 1/4 tsp. salt
  6. butter
  7. unbaked 8 or 9 inch pie shell (not deep dish)
  8. 2 or 4 egg whites, room temperature
  9. 1/2 or 1 c. sugar
  10. 1/4 or 1/2 tsp. cream of tartar

Instructions

  1. Beat egg yolks in a large bowl.
  2. Mix in sugar and flour.
  3. Add rhubarb.
  4. Put in an unbaked crust and dot top with butter (about 2 pats or so quartered so they are distributed over pie).
  5. Bake at 400 degrees for 10 minutes.
  6. Reduce oven temperature to 350 degrees and bake for 35 to 40 additional minutes.
  7. With about 10 minutes left to bake, beat room temperature egg whites(either 2 or 4) on medium speed until soft peaks form.
  8. Add appropriate amount of cream of tartar as egg whites are beating.
  9. Gradually add appropriate amount of sugar as egg whites continue to beat until stiff peaks form.
  10. Remove pie from oven and place on cooling rack.
  11. Spread meringue over hot pie being sure the meringue seals against the edges of the crust.
  12. Place back in oven to brown.
  13. Allow pie to cool completely before serving to avoid it running or serve warm and enjoy it being a little runny.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.


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.

Enjoy!

Exit mobile version