Rhubarb custard pie

Time Active work time: 35 minutes Total preparation time: 1 hour plus 1 hour cooling
Yields Serves 8
Rhubarb custard pie

Brush edges of Master pie shell with egg white.


Combine sugar and cornstarch. Beat yolks with wire whisk until light and fluffy. Stir into cornstarch mixture. Mixture will look somewhat crumbly, almost streusel-like. Toss with rhubarb and spoon evenly into crust. Sprinkle with nutmeg.


Bake at 350 degrees until center is set, 50 minutes to 1 hour.


Remove pie from oven and top with meringue, spreading evenly over filling to edges and using back of spoon to swirl. Bake at 400 degrees until Meringue is golden brown, an additional 8 to 10 minutes. Let stand 1 to 2 hours before cutting.

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