Rev. Traylor'S Favorite Rhubarb Custard Pie
A classic rhubarb custard pie featuring tart rhubarb balanced with sweet custard, topped with fluffy meringue, perfect for spring gatherings or dessert lovers.
Ingredients
Instructions
- Mix rhubarb, egg yolks, sugar, flour, and butter well and let stand while you prepare the pastry shell.
- Bake the pie at 425°F for 40 minutes.
- Beat egg whites until stiff and gradually add 2 tablespoons of sugar to make meringue.
- Spread the meringue over the baked pie and return to the oven for about 10 minutes or until the topping is well browned.
- Cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the rhubarb mixture. If you don't have fresh rhubarb, frozen can be used but should be thawed and drained. You can also substitute the white sugar with brown sugar for a deeper sweetness. Ensure the meringue is well-beaten to achieve that perfect fluffy texture.
Serving Suggestions
Serve slices of Rev. Traylor's Favorite Rhubarb Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee. Consider serving alongside a light salad or fruit platter for a refreshing contrast.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Rev. Traylor'S Favorite Rhubarb Custard Pie contains roughly 584 calories, with 21g protein, 41g carbohydrates, and 37g fat. It is an excellent source of protein (43% of the Daily Value), iron (35% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium.
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 a different type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other tart fruits like cranberries or cherries. Keep in mind that the sugar quantity may need to be adjusted based on the sweetness of the fruit used.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can gently shake the pie; if the filling jiggles slightly but is not liquid, it’s ready. Keep an eye on the meringue to prevent it from over-browning.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie a day in advance and chill it in the refrigerator. However, it's best to add the meringue right before serving to maintain its texture and prevent it from weeping.
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).