Rhubarb Custard Pie Recipe Easy Homemade Meringue Top Dessert
A creamy, flaky rhubarb custard pie topped with a light and sturdy homemade meringue. Perfect balance of tart rhubarb and sweet custard with a flaky buttery crust, ideal for spring or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 1 hour 12 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups chopped rhubarb (600g)
- 1 cup granulated sugar (200g)
- 4 large eggs
- 1 cup whole milk (240ml)
- 1/2 cup heavy cream (120ml)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 9-inch pie crust (homemade or store-bought)
- 1/2 cup granulated sugar for meringue (100g)
- 1/4 teaspoon cream of tartar
Instructions
- Chop the rhubarb into 1/2-inch pieces and set aside. Measure out sugar, cream, milk, and vanilla. Roll out pie crust and fit into pie dish, chill for 10 minutes.
- Blind bake the pie crust at 375°F (190°C) for 15 minutes with parchment paper and pie weights until edges are golden and center looks set.
- Cook rhubarb filling in a saucepan over medium heat with 1 cup sugar and 2 tablespoons water for 5-7 minutes until softened but holding shape. Remove from heat and cool slightly.
- Whisk eggs, egg yolks, whole milk, heavy cream, vanilla extract, salt, and cooled rhubarb mixture until smooth and pourable.
- Pour custard into blind-baked crust and bake at 350°F (175°C) for 40-45 minutes until custard is just set but slightly jiggly. Cool pie for 15 minutes.
- Beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar, increase speed to high and beat until stiff peaks form.
- Spread meringue over warm custard, sealing edges to crust. Bake at 350°F (175°C) for 10-12 minutes until meringue is lightly browned.
Notes
Blind bake the crust to avoid sogginess. Use cream of tartar to stabilize meringue and prevent weeping. Cool rhubarb before mixing with eggs to avoid scrambling. Seal meringue edges to crust to prevent shrinking. Use an oven thermometer to maintain correct baking temperature. Let pie cool completely before slicing for best custard set.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
Keywords: rhubarb custard pie, meringue pie, homemade pie, spring dessert, easy custard pie, rhubarb dessert