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  • Writer's pictureSt. Andrew's Dartmouth

Rhubarb Custard Pie

Updated: Nov 1, 2018

Helen Leslie

2 egg yolks

1 cup white sugar

2 Tbsp flour

1 Tbsp melted butter

2 1/2 cups chopped rhubarb, fresh or frozen

2 egg whites

2 Tbsp sugar

Beat egg yolks to a thick froth, gradually add sugar, flour and butter. Stir in Rhubarb. Pour into an uncooked pastry shell. Bake at 350 F until firmly set. Remove from oven and add egg whites, beaten stiff with sugar. Return to oven to brown meringue.

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