Dave's Rhubarb Custard Pie with Meringue

Name: Dave's Rhubarb Custard Pie with Meringue
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup cold unsalted butter (cubed); 1/4 tsp salt; 3 to 4 tbsp ice water (as needed); 3 cups rhubarb (chopped); 1 1/4 cups granulated sugar; 3 tbsp all-purpose flour; 1/4 tsp salt; 3 large eggs (separated); 1 cup milk (whole or 2%); 3 egg whites (reserved); 1/4 tsp cream of tartar; 6 tbsp granulated sugar

135 min 8 slices Medium

All Recipes

A delightful blend of tart rhubarb and creamy custard topped with fluffy meringue.

Prep

30 min

Cook

45 min

Total

135 min

Servings

Difficulty

Medium

Dave's Rhubarb Custard Pie with Meringue is a quintessential dessert that marries the tartness of rhubarb with the creamy sweetness of custard. This pie is perfect for those who love a balance of flavours and textures. The meringue topping adds a light and airy finish to the pie, making it an elegant choice for any occasion. This version of the recipe is a tribute to traditional Canadian baking, highlighting the seasonal ingredient of rhubarb. Whether you're a seasoned baker or new to pie making, this recipe provides step-by-step instructions to help you create a show-stopping dessert.

Instructions

Prepare the pie crust

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough comes together. Chill for 30 minutes.

Pro tip: Avoid overworking the dough to keep it tender.

Pre-bake the crust

Roll out dough and fit into a 9-inch pie pan. Prick bottom with fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake crust for 15 minutes.

Pro tip: Use pie weights to prevent bubbling.

Prepare the filling

In a bowl, mix rhubarb, sugar, flour, and salt. In another bowl, whisk egg yolks and milk. Combine with rhubarb mixture.

Pro tip: Let the mixture sit for 10 minutes to allow flavours to meld.

Cook the filling

Pour filling into crust. Bake at 375°F (190°C) for 35 minutes until the custard is set.

Pro tip: Custard is set when it jiggles slightly in the centre.

Make the meringue

Whip egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Pro tip: Ensure your bowl and beaters are clean and dry for best results.

Top with meringue

Spread meringue over the hot filling, sealing edges. Bake at 350°F (175°C) for 10-12 minutes until golden.

Pro tip: Spread meringue on hot filling to prevent weeping.

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Tips & Tricks

Use fresh rhubarb for the best flavour.
Chill the pie crust before baking to prevent shrinking.
Ensure the meringue is stiff before spreading.

Frequently Asked Questions

What makes Dave's rhubarb custard pie unique?

Dave's pie combines tart rhubarb with creamy custard and is topped with a fluffy meringue, offering a delightful texture contrast.

How many calories are in Dave's rhubarb custard pie?

Each slice of Dave's rhubarb custard pie contains approximately 300 calories.

Can I use frozen rhubarb for the pie?

Yes, you can use frozen rhubarb, but ensure it is thawed and drained well before using.

How do I prevent the meringue from weeping?

Spread the meringue on hot filling and ensure it touches the crust to seal the edges.

How long does the pie keep?

The pie can be stored in the refrigerator for up to 3 days. Cover loosely with foil to maintain the meringue's texture.

Serving Suggestions

Serve Dave's Rhubarb Custard Pie with Meringue slightly chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The pie can be made a day ahead and stored in the refrigerator. For best results, cover it loosely with foil or plastic wrap to prevent the meringue from becoming sticky.