Rhubarb Custard Pie
"Libbie Wostrel, from old newspaper clipping"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (153.2 g)
- Calories 254.3
- Total Fat - 8.6 g
- Saturated Fat - 4.5 g
- Cholesterol - 120.5 mg
- Sodium - 231.4 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 0.6 g
- Sugars - 36.8 g
- Protein - 5.9 g
- Calcium - 105.5 mg
- Iron - 0.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Spread thinly sliced rhubarb in bottom of unbaked pie shell.
Step 2
Heat milk; add butter.
Step 3
Beat egg yolks; add sugar, flour, salt.
Step 4
Gradually pour hot milk mixture into egg mixture.
Step 5
Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
Step 6
Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
Step 7
Remove from oven.
Step 8
Beat egg whites and honey together until stiff. Spread meringue over top of pie.
Step 9
Bake at 300°F for 20 minutes.
Tips
No special items needed.
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