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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from VanderHeiden Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie

4 cups of rhubarb
1 tsp of baking soda
½ of white sugar
2 tbsp of all purpose flour
2 egg yolks
1 whole egg
unbaked pie shell
Cinnamon for sprinkling

Meringue,

4 large egg whites
¼ teaspoon cream of tartar
¼ cup sugar
Directions:
Directions:
Soak the rhubarb with the soda in boiling water for 10-15 minutes, drain rhubarb and add the sugar and flour. Add 2 egg yolks and 1 whole egg.

Pour the mixture into an unbaked pie shell, and cinnamon over the top.

Bake about 15 minutes at 425 degrees F, or until the the crust starts turning brown. Lower the heat to 350 degrees F until the center of the pie sets. (clean knife test)

Make the meringue,

Remove eggs from the refrigerator and separate, as they will separate best cold.
Allow egg whites to reach room temperature to allow them to whip to their fullest.

Preheat oven to 350 degrees.

Pour eggs whites into a spotlessly-clean bowl.

Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.

Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.

Spread meringue on top of the rhubarb pie, place pie about 4 inches under the heat and bake for about 10 minutes, until golden.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes prep and 55 minutes baking time
Personal Notes:
Personal Notes:
Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.

Always make sure the bowl you are using to make your meringue is scrupulously clean. Wash it and then wash it again just to be certain if you have to.

Take care not to over whip your meringue. It should have a smooth and glossy look.

Use cream of tartar to help stabilize the meringue to hold its form.

Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.

 

 

 

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