For a richer flavor, use brown butter in the rhubarb filling. If you don't have pie weights, dried rice or lentils can be used as a substitute. Be careful not to overbake the meringue, as it can become tough and dry. For best results, use room-temperature egg whites for the meringue.
Dave's Rhubarb Custard Pie with Meringue
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 50 mins
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SERVING8 People
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VIEWS10
A classic dessert reimagined! This Rhubarb Custard Pie features a smooth, tangy rhubarb custard filling topped with a cloud of sweet, golden-brown meringue. A delightful combination of textures and flavors that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol89 mg
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Fiber2 g
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Protein5 g
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Saturated Fat7 g
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Sodium217 mg
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Sugar53 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (205°C). Line the pie crust with a double layer of aluminum foil and pie weights or dried beans.
02
StepBake for 10 minutes, or until the edge of the crust is golden. Remove foil and weights, then bake for another 5 minutes, or until the crust is set. Remove from oven and let cool.
03
StepReduce oven temperature to 325°F (165°C) and place a rack in the center position.
04
StepIn a medium saucepan, combine the chopped rhubarb, 1 1/3 cups sugar, butter, and food coloring (if using). Simmer over medium heat for 7-10 minutes, or until the rhubarb is tender and just starting to break down.
05
StepIn a separate bowl, whisk together the egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt. While continuously stirring the rhubarb mixture, slowly pour in the egg yolk mixture. Continue stirring and simmer for 3-5 minutes, or until the custard starts to thicken. Remove from heat and keep warm.
06
StepIn a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites until foamy. Gradually add the remaining 6 tablespoons sugar, continuing to beat until stiff, glossy peaks form. Gently fold in the vanilla extract.
07
StepPour the warm rhubarb custard filling into the baked pie crust. Gently pile the meringue on top of the filling, ensuring it touches the crust to seal in the filling. Create a decorative pattern on top of the meringue with peaks and swirls.
08
StepBake for 15-20 minutes, or until the meringue is firm and delicately browned. Let cool completely until the custard is set, about 2 hours. Refrigerate until ready to serve.
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RECIPE REVIEWS
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Kristina Gulgowski
Jun 30, 2025This recipe is easy to follow and the results are delicious.
Blanca Lang
Jun 29, 2025This pie was a hit! The rhubarb custard was so smooth and flavorful.
Makenzie Crooks
Jun 27, 2025The crust came out perfectly using this recipe.
Garth Reynolds
Jun 23, 2025The best rhubarb pie I've ever made!
Rosalee Gusikowskilarson
Jun 19, 2025I added a pinch of cinnamon to the rhubarb mixture for a little extra warmth.
Earlene Homenick
Jun 12, 2025I used frozen rhubarb and it turned out perfectly. The meringue was light and airy.
Haley Schowalter
Jun 7, 2025My family loved this pie. It's a great way to use up rhubarb from the garden.