Line pie plate with pastry. Fill with cut rhubarb.
Mix yolks, milk, cornstarch, flour, salt, and sugar to make custard. Pour mixture over rhubarb. Bake at 450 degrees for 10 minutes - reduce to 350 degrees and bake until rhubarb is tender.
To make meringue topping - add salt and sugar to stiff egg whites and blend. When custard is nearly set - carefully pile meringue around edges of pie and return to oven to brown and finish baking 12-15 minutes.
Originally Submitted
12/30/2011
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