Dessert

Rhubarb Custard Pie with Meringue is for Dessert.

Rhubarb Custard Pie with Meringue takes several minutes to prepare.

Rhubarb Custard Pie with Meringue takes several minutes to cook.

Rhubarb Custard Pie with Meringue makes 12 servings.

The ingredients for Rhubarb Custard Pie with Meringue are:

For The Pie
4 Cups cut up fresh rhubarb
1 3/4 cup plus 2 T sugar
3/4 t nutmeg
1/4 cup flour
2 eggs plus 1 egg white
2 T plus 2 t skim milk
1 pie crust

For the Meringue
3 egg whites
1/4 t cream of tartar
1/2 t vanilla
5 T sugar

Here is how you make Rhubarb Custard Pie with Meringue:

Mix the eggs, egg white, and milk together in a large bowl. Stir in the sugar, nutmeg, and flour. 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 8-10 minutes, or until the meringue is the desired color. Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user EPS102.

The nutritional information for Rhubarb Custard Pie with Meringue is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 210.7

• Total Fat: 8.9 g
• Cholesterol: 36.8 mg
• Sodium: 210.9 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 0.8 g
• Protein: 5.1 g

The dietary needs meet for Rhubarb Custard Pie with Meringue is Vegetarian