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Rhubarb Custard Meringue Pie Recipe
|Eggs||3 , separated|
|Sugar||250 Milliliter (1 Cup)|
|All purpose flour||35 Milliliter (2 1/2 Tablespoon)|
|Butter||30 Milliliter (2 Tablespoon, At Room Temperature)|
|Rhubarb||1 Liter, cut in 1/2 inch pieces (4 Cups)|
|9 inch pastry shell||1 (Unbaked)|
|Cold water||30 Milliliter (2 Tablespoon)|
|Baking powder||1⁄2 Teaspoon|
|Sugar||60 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 3056 Calories from Fat 1003
% Daily Value*
Total Fat 114 g175.6%
Saturated Fat 56.9 g284.6%
Trans Fat 0 g
Cholesterol 698.9 mg233%
Sodium 1480.9 mg61.7%
Total Carbohydrates 475 g158.2%
Dietary Fiber 18.9 g75.8%
Sugars 331.1 g
Protein 41 g81.6%
Vitamin A 50% Vitamin C 133.4%
Calcium 114% Iron 38.3%
*Based on a 2000 Calorie diet
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 425Â°F (220Â°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 400Â°F (200Â°C) for 15 minutes.
Reduce the oven to 350Â°F (180Â°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.