Rhubarb Custard Pie with Meringue

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Rhubarb Custard Pie with Meringue calories by ingredient
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Number of Servings: 12


    For The Pie
    4 Cups cut up fresh rhubarb
    1 3/4 cup plus 2 T sugar
    3/4 t nutmeg
    1/4 cup flour
    2 eggs plus 1 egg white
    2 T plus 2 t skim milk
    1 pie crust

    For the Meringue
    3 egg whites
    1/4 t cream of tartar
    1/2 t vanilla
    5 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.

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Member Ratings For This Recipe

  • Incredible!
    Absolutelt Delicious ! - 7/11/11

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  • 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)

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  • Incredible!
    One of the nuns from my elementary school taught me to make this and it is still my absolute favorite pie!
    The measurements are a bit different but overall close enough! Thank you for posting.
    - 6/29/10

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