RHUBARB CUSTARD MERINGUE PIE RECIPES
DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE RECIPE | ALLRECIPES
A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes back to the 1930s or 40s in my family. As a child, I usually asked for this pie instead of cake for my birthday. Since the rhubarb is cooked down into a slightly chunky custard filling, this recipe does not require tender springtime rhubarb and can be made whenever rhubarb is available (even frozen).
Provided by Dave Peterson
Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
- Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
- Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
- Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
- Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.
Nutrition Facts : Calories 427.6 calories, CarbohydrateContent 68.4 g, CholesterolContent 88.6 mg, FatContent 15.9 g, FiberContent 1.9 g, ProteinContent 4.6 g, SaturatedFatContent 6.6 g, SodiumContent 217.4 mg, SugarContent 53 g
CONTEST-WINNING RHUBARB MERINGUE PIE RECIPE: HOW TO MAKE IT
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 55 minutes
Prep Time 50 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 50g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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RHUBARB MERINGUE PIE RECIPE - BAKING.FOOD.COM
My grandma used to make this pie every spring when the rhubarb came up. Now that she's 90 years old, I had to learn to make it myself! This is best with fresh rhubarb, but frozen also works well. This is my favorite way to eat rhubarb-the custard layer really mellows it and is so delicious!
From food.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 2110.3 per serving
From food.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 2110.3 per serving
- Keep refrigerated.
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RHUBARB MERINGUE PIE - GOOD HOUSEKEEPING
The biscuits in the pastry add subtle gingery warmth and help keep the pie case crisp.
From goodhousekeeping.com
Total Time 1 hours 55 minutes
Category dessert
Calories 533 calories per serving
From goodhousekeeping.com
Total Time 1 hours 55 minutes
Category dessert
Calories 533 calories per serving
- Preheat oven to 190°C (170°C fan) mark 5. For the curd, mix the rhubarb, 50g (2oz) of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth. Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl). Add flour and pulse/mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10min. On a lightly floured work surface, roll out dough and use to line a 23cm (9in) fluted, loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm. Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside. Meanwhile, finish the curd. In a medium pan, mix the rhubarb purée, cornflour, egg yolks and remaining 125g (4oz) sugar. Add butter. Cook over low heat, stirring constantly, until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using (see GH Tip). Scrape into baked pastry case, level and chill for 30min. In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition – the meringue should be stiff and glossy. Spoon on to the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20min before serving in slices with cold cream, if you like.
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RHUBARB MERINGUE DESSERT RECIPE - BETTYCROCKER.COM
A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
From bettycrocker.com
Reviews 5
Total Time 1 hours 55 minutes
Calories 320 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 55 minutes
Calories 320 per serving
- Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.
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RHUBARB & CUSTARD MERINGUE TART RECIPE | BBC GOOD FOOD
Bake our fabulous meringue tart that boasts the classic combination of rhubarb and custard. It makes a great dinner party centrepiece
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Dessert, Treat
Calories 417 calories per serving
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Dessert, Treat
Calories 417 calories per serving
- To make the Italian meringue, measure out 160g of the rhubarb poaching syrup and bring to the boil. You need to it be about 118C (this will cook the egg whites to set the meringue). In the bowl of a stand mixer, whisk the egg whites until they form soft peaks. Add the cream of tartar and mix. When the syrup has reached 118C on a cooking thermometer, carefully pour it down the sides of the stand mixer and whisk until you have a smooth, fluffy meringue. Fill a piping bag with a medium star nozzle and pipe little meringue kisses over the tart. Use a blowtorch to gently scorch the meringue and serve straight away.
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RHUBARB ORANGE CUSTARD PIE RECIPE - FOOD.COM
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 449.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 449.4 per serving
- Remove foil and bake until set 10-20 minutes more.
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STRAWBERRY-RHUBARB CUSTARD MERINGUE PIE | JUST A PINCH RECIPES
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From justapinch.com
Reviews 5
Category Pies
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Reviews 5
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RHUBARB CUSTARD PIE WITH MERINGUE RECIPE | SPARKRECIPES
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RHUBARB CUSTARD MERINGUE PIE - RECIPES | COOKS.COM
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STRAWBERRY RHUBARB CUSTARD MERINGUE PIE - AMERICAN EGG BOARD
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RHUBARB CUSTARD PIE WITH MERINGUE RECIPE | SPARKRECIPES
Stir in the rhubarb. Pour into a 9 inch pastry lined pie pan. Bake at 400 degrees for 50-60 minutes. For the meringue, mix eggs and cream of tartar until they get frothy. Add the vanilla. When soft peaks start to form, add in the sugar, 1 T at time, mixing until stiff peaks form. Spread on top of the hot pie, return to the 400 degree oven for 8 ...
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STRAWBERRY RHUBARB CUSTARD MERINGUE PIE - AMERICAN EGG BOARD
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HOW TO BAKE: RHUBARB CUSTARD MERINGUE PIE / AMY ALAN ...
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RHUBARB CUSTARD PIE RECIPE - LOS ANGELES TIMES
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RHUBARB CUSTARD PIE | RECIPES WIKI | FANDOM
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