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Rhubarb custard pie

When most people think of Easter, the first thing that comes to mind is brightly colored eggs. For me, it's meringues--beautiful, light, billowy meringue pies. They can be lemon, lime, chocolate, banana, rhubarb or graham cracker cream underneath, but there ... Read more

Active work time: 35 minutes | Total preparation time: 1 hour plus 1 hour cooling | Serves 8
  • Master pie shell, unbaked
  • 1 egg white, lightly beaten
  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 1 1/2 pounds rhubarb, cut into 1/2-inch pieces, about 4 1/2 cups
  • 1/4 teaspoon nutmeg
  • Basic meringue

Step 1Brush edges of Master pie shell with egg white.

Step 2Combine sugar and cornstarch. Beat yolks with wire whisk until light and fluffy. Stir into cornstarch mixture. Mixture will look somewhat crumbly, almost streusel-like. Toss with rhubarb and spoon evenly into crust. Sprinkle with nutmeg.

Step 3Bake at 350 degrees until center is set, 50 minutes to 1 hour.

Step 4Remove pie from oven and top with meringue, spreading evenly over filling to edges and using back of spoon to swirl. Bake at 400 degrees until Meringue is golden brown, an additional 8 to 10 minutes. Let stand 1 to 2 hours before cutting.

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