Big Grandma's Rhubarb Cream Pie Recipe

Name: Big Grandma's Rhubarb Cream Pie
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Pie Crust; Fresh Rhubarb; 1 ¼ cups granulated sugar; Half And Half; Egg Yolks; ¼ teaspoon salt; ¼ cup all-purpose flour; Egg Whites

Capture the essence of summer with Big Grandma's Rhubarb Cream Pie! This tart and sweet masterpiece combines the tangy delight of rhubarb with a creamy custard filling, all nestled in a flaky pie crust and topped with a luscious meringue. A perfect blend of simple ingredients and classic baking techniques, this recipe is a true celebration of nature's bounty. Get ready to impress your family and friends with this unforgettable pie!

Prep Time 25 mins

Cook Time 75 mins

Calories 329.3 kcal

Protein 9g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Big Grandma's Rhubarb Cream Pie

Pie Crust
Fresh Rhubarb
1 ¼ cups granulated sugar
Half And Half
Egg Yolks
¼ teaspoon salt
¼ cup all-purpose flour
Egg Whites

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How to Make Big Grandma's Rhubarb Cream Pie

Preheat oven to 400°F (200°C).
In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, ¾ cup granulated sugar, ¼ teaspoon salt, and ¼ cup all-purpose flour until smooth.
In an unbaked 9-inch pie crust, gently arrange 4 cups diced rhubarb.
Pour the egg mixture evenly over the rhubarb.
Bake for 10 minutes at 400°F (200°C).
Reduce oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the filling is set.
Meanwhile, prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
Spread the meringue over the hot pie, sealing the edges to the crust.
Bake for an additional 5-10 minutes, or until the meringue is lightly browned.
Let the pie cool completely on a wire rack before serving. Enjoy!