Rhubarb Custard Pie with Meringue
- Number of Servings: 12
Ingredients
For The Pie 4 Cups cut up fresh rhubarb1 3/4 cup plus 2 T sugar3/4 t nutmeg1/4 cup flour2 eggs plus 1 egg white2 T plus 2 t skim milk1 pie crustFor the Meringue3 egg whites1/4 t cream of tartar1/2 t vanilla5 T sugar
Mix the eggs, egg white, and milk together in a large bowl. Stir in the sugar, nutmeg, and flour. Stir in the rhubarb. Pour into a 9 inch pastry lined pie pan. Bake at 400 degrees for 50-60 minutes.
For the meringue, mix eggs and cream of tartar until they get frothy. Add the vanilla. When soft peaks start to form, add in the sugar, 1 T at time, mixing until stiff peaks form. Spread on top of the hot pie, return to the 400 degree oven for 8-10 minutes, or until the meringue is the desired color. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EPS102.
For the meringue, mix eggs and cream of tartar until they get frothy. Add the vanilla. When soft peaks start to form, add in the sugar, 1 T at time, mixing until stiff peaks form. Spread on top of the hot pie, return to the 400 degree oven for 8-10 minutes, or until the meringue is the desired color. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EPS102.
Nutritional Info Amount Per Serving
- Calories: 210.7
- Total Fat: 8.9 g
- Cholesterol: 36.8 mg
- Sodium: 210.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.8 g
- Protein: 5.1 g
Member Reviews
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NANCYPASCO
are you sure thats all the milk you put in it you have 2 tbs plus 2 tsp - 5/4/11
Reply from EPS102 (5/4/11)
Yes, that's all. The rhubarb makes enough liquid while baking that you don't need any more. It's a perfect consistency/texture this way, but feel free to change it if you like a looser pie (once cooled this slices pretty cleanly)