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Rhubarb Custard Meringue Pie Recipe
|10 inch unbaked pie shell||1|
|Chopped rhubarb||2 1⁄2 Cup (40 tbs)|
|White sugar||1 Cup (16 tbs)|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|White sugar||6 Tablespoon|
|White sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 3195 Calories from Fat 1303
% Daily Value*
Total Fat 147 g225.8%
Saturated Fat 75.4 g376.9%
Trans Fat 0 g
Cholesterol 619.5 mg
Sodium 1364.2 mg56.8%
Total Carbohydrates 453 g150.9%
Dietary Fiber 11.4 g45.6%
Sugars 299.8 g
Protein 30 g60.3%
Vitamin A 67.3% Vitamin C 47.4%
Calcium 46.9% Iron 31.7%
*Based on a 2000 Calorie diet
Put the rhubarb into the pie shell.
Whisk the egg yolks together with the cream and the melted butter.
Pour this custard mixture over the rhubarb.
Place on a rack set in the lower part of the oven at 450 degrees.
Bake 10 minutes.
Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.
Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.
Add the 6 tbsp sugar and vanilla.
Swirl the meringue onto the pie.
Sprinkle with the 1 tsp sugar.
Bake an additional 4 minutes at 425 degrees until delicately browned.
Cool and serve as soon as possible.