Print

Classic Rhubarb Custard Pie Recipe with Easy Fluffy Meringue Topping

classic rhubarb custard pie - featured image
Print Recipe

A comforting and nostalgic pie featuring tart rhubarb custard topped with a light, fluffy meringue. Perfect for spring gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 4 cups (about 480g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 large egg whites, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, combine 1 ¼ cups flour and ½ teaspoon salt. Cut in ½ cup cold, cubed butter using a pastry blender or two forks until mixture resembles coarse crumbs. Slowly add 3 to 4 tablespoons ice water, stirring gently until dough starts to hold together. Form into a disk, wrap in plastic, and chill for 20 minutes.
  2. Prepare the Filling: Chop rhubarb into ½-inch pieces. In a medium bowl, whisk together ¾ cup sugar, 3 eggs, 2 tablespoons flour, and a pinch of salt. Slowly stir in 1 cup whole milk, ½ cup heavy cream, and 1 teaspoon vanilla extract until smooth. Toss rhubarb with a tablespoon of sugar if desired, then fold into custard mixture gently.
  3. Roll and Pre-Bake the Crust: On a lightly floured surface, roll out chilled dough to fit a 9-inch pie dish, about 12 inches in diameter. Transfer carefully and trim edges, leaving a slight overhang. Prick the bottom with a fork several times and bake at 375°F (190°C) for 10 minutes.
  4. Add the Filling and Bake: Pour the rhubarb custard into the pre-baked crust. Bake at 350°F (175°C) for 35-40 minutes, or until custard is mostly set but still slightly jiggly in the center.
  5. Prepare the Meringue: Beat 3 egg whites with ¼ teaspoon cream of tartar in a clean, dry bowl until soft peaks form. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Beat in 1 teaspoon vanilla extract last.
  6. Add the Meringue Topping: Immediately spread the meringue over the hot custard, sealing edges to the crust. Return pie to oven and bake at 350°F (175°C) for 10-12 minutes, or until meringue is golden brown.
  7. Cool and Serve: Let the pie cool at room temperature for at least 2 hours before slicing. Refrigerate leftovers covered for up to 3 days.

Notes

Use fresh, organic eggs for best meringue stability. Chill dough before rolling to keep crust flaky. Add sugar gradually when whipping meringue to prevent weeping. Seal meringue edges to crust to avoid shrinking. If meringue weeps, bake a bit longer or reduce sugar slightly.

Nutrition

Keywords: rhubarb pie, custard pie, meringue topping, spring dessert, classic pie, homemade pie, easy pie recipe

Find it online: https://sagestirs.com/classic-rhubarb-custard-pie-recipe-with-easy-fluffy-meringue-topping/