Grandma White'S Rhubarb Custard Pie
A nostalgic rhubarb custard pie featuring a creamy filling and fluffy meringue topping, perfect for spring gatherings and dessert lovers seeking a classic, comforting treat.
Ingredients
Instructions
- Cream together egg yolks, sugar, oil, and canned milk. Pour the mixture over the rhubarb in the pastry shell.
- Bake the pie at 350°F for 30 to 40 minutes until set.
- Make a meringue by beating egg whites with 2 tablespoons of sugar and vanilla until stiff peaks form.
- Spread the meringue over the baked pie and bake at 425°F until lightly browned.
Tips & Substitutions
For best results, use fresh rhubarb for vibrant flavor and color. If rhubarb is too tart for your taste, you can mix in a bit of strawberries for sweetness. When making the meringue, ensure your mixing bowl and beaters are clean and free of grease to achieve stiff peaks. If you're short on time, consider using a pre-made pastry shell.
Serving Suggestions
Serve the pie chilled or at room temperature, garnished with a dollop of whipped cream for extra richness. It pairs beautifully with vanilla ice cream for a delightful contrast. Consider serving alongside a fresh fruit salad or a light green salad to balance the sweetness. For a fun twist, try it with a side of Peanut Or Pecan Patties.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place slices in the oven at 350°F for about 10 minutes, or enjoy cold for a refreshing treat. Avoid microwaving the meringue, as it may become chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma White'S Rhubarb Custard Pie contains roughly 236 calories, with 1g protein, 29g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb; just make sure to thaw and drain it well to remove excess moisture. This prevents the pie from becoming too watery. If using frozen, you may need to adjust the sugar slightly, as frozen rhubarb can be less tart than fresh.
How do I know when the pie is done baking?
The pie is done when the custard is set and no longer jiggles in the center. A knife inserted into the filling should come out clean. Keep an eye on the meringue while baking to ensure it doesn’t brown too quickly; you want it lightly golden.
What can I do if my meringue weeps?
Weeping meringue occurs when moisture escapes from the meringue after baking. To prevent this, make sure your bowl is completely clean and dry before beating the egg whites. Additionally, bake the pie immediately after spreading the meringue, and avoid overbaking to maintain its structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).