Rhubarb Custard Meringue Pie Recipe
Rhubarb Custard Meringue Pie brings a genuniely unique flavor of the rhubarb. I found this dish simple and easy to cook and at the same time the result was extremely tasty and filling. Rhubarb Custard Meringue Pie is clearly something we can easily cook at home.
Ingredients
| Eggs | 3 , separated | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Tablespoon | |
| 2 Tbsp. butter, room temperature 30 mL | ||
| 4 c. rhubarb, in 1/2" pieces 1 L | ||
| 1-9" unbaked pastry shell 23 cm | ||
| Cold water | 2 Tablespoon | |
| Salt | 1 Dash | |
| Baking powder | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
Directions
Preheat the oven to 400°F (200°C).
In a medium bowl, beat together the egg yolks, 1 cup (250 mL) sugar, flour and Pile the meringue on the pie, making sure it touches the edge of the pastry.
Bake at 425°F (220°C) for 5-10 minutes or until golden.
Cool at room temperature.
Add the rhubarb and mix.
Turn mixture into the unbaked pastry shell and bake at 400°F (200°C) for 15 minutes.
Reduce the oven to 350°F (180°C) and bake for a further 45 minutes.
Cool slightly on rack.
In another bowl, combine the egg whites, water, and salt.
Beat until peaks start to form.
Add the baking powder and 1/4 cup (60 mL) sugar while continuing to beat until stiff.
In a medium bowl, beat together the egg yolks, 1 cup (250 mL) sugar, flour and Pile the meringue on the pie, making sure it touches the edge of the pastry.
Bake at 425°F (220°C) for 5-10 minutes or until golden.
Cool at room temperature.
Add the rhubarb and mix.
Turn mixture into the unbaked pastry shell and bake at 400°F (200°C) for 15 minutes.
Reduce the oven to 350°F (180°C) and bake for a further 45 minutes.
Cool slightly on rack.
In another bowl, combine the egg whites, water, and salt.
Beat until peaks start to form.
Add the baking powder and 1/4 cup (60 mL) sugar while continuing to beat until stiff.
Chef
