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Rhubarb Custard Meringue Pie

Melting.pot's picture
Rhubarb Custard Meringue Pie brings a genuniely unique flavor of the rhubarb. I found this dish simple and easy to cook and at the same time the result was extremely tasty and filling. Rhubarb Custard Meringue Pie is clearly something we can easily cook at home.
  Eggs 3 , separated
  Sugar 250 Milliliter (1 Cup)
  All purpose flour 35 Milliliter (2 1/2 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon, At Room Temperature)
  Rhubarb 1 Liter, cut in 1/2 inch pieces (4 Cups)
  9 inch pastry shell 1 (Unbaked)
  Cold water 30 Milliliter (2 Tablespoon)
  Salt 1 Dash
  Baking powder 1⁄2 Teaspoon
  Sugar 60 Milliliter (1/4 Cup)

Preheat the oven to 400°F (200°C).
In a medium bowl, beat together the egg yolks, 1 cup (250 mL) sugar, flour and Pile the meringue on the pie, making sure it touches the edge of the pastry.
Bake at 425°F (220°C) for 5-10 minutes or until golden.
Cool at room temperature.
Add the rhubarb and mix.
Turn mixture into the unbaked pastry shell and bake at 400°F (200°C) for 15 minutes.
Reduce the oven to 350°F (180°C) and bake for a further 45 minutes.
Cool slightly on rack.
In another bowl, combine the egg whites, water, and salt.
Beat until peaks start to form.
Add the baking powder and 1/4 cup (60 mL) sugar while continuing to beat until stiff.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3056 Calories from Fat 1003

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 56.9 g284.6%

Trans Fat 0 g

Cholesterol 698.9 mg233%

Sodium 1480.9 mg61.7%

Total Carbohydrates 475 g158.2%

Dietary Fiber 18.9 g75.8%

Sugars 331.1 g

Protein 41 g81.6%

Vitamin A 50% Vitamin C 133.4%

Calcium 114% Iron 38.3%

*Based on a 2000 Calorie diet

Rhubarb Custard Meringue Pie Recipe