Rhubarb is only available for a short while each spring and summer – and than it is gone until the next year. Since it will be gone all too soon, I always make numerous rhubarb dishes and desserts while it’s in season. Which brings up a question. When does rhubarb season end? I grew up hearing that it ended on the 4th of July – and that the rhubarb plants needed the remainder of the season to recharge so that they’d survive the winter. I continue to follow this rule of thumb – though always want to push the limits and continue eating rhubarb just a little longer.
Before rhubarb season ends, I decided to make another hundred-year-old rhubarb recipe. This time I made Rhubarb Custard Pie. The pie was topped with meringue and the rhubarb custard had just the right amount of tartness.
Here’s the original recipe:
The old recipe states that if you don’t have fresh rhubarb, canned could be used. I’ve never seen canned rhubarb, but am guessing that frozen rhubarb could be used – though didn’t provide directions for using frozen rhubarb since the amount of sugar in the recipe would need to be reduced if the rhubarb had been frozen with sugar – and the needed reduction in sugar would probably vary depending upon the sweetness of the frozen rhubarb.
Here’s the recipe updated for modern cooks:
Rhubarb Custard Pie with Meringue Topping
2 cups rhubarb, diced
3/4 cup sugar + 1/4 cup sugar
2 egg yolks
2 tablespoons flour
1 teaspoon lemon juice
1/4 teaspoon salt
1 cup milk
1 9-inch pie shell
Meringue
2 egg whites
6 tablespoons sugar
1/4 teaspoon lemon juice
Rinse diced rhubarb and drain. Combine rhubarb (with a small amount of water clinging to the rhubarb) and 3/4 of sugar in a saucepan. Bring to a boil using medium heat while occasionally stirring, then reduce heat and simmer until tender (about 7 minutes). Remove from heat and cool.
Preheat oven to 450° F. Put the egg yolks, 1/4 cup of sugar, flour, salt, and 1 teaspoon lemon juice in a mixing bowl; beat until smooth, then add milk and beat to combine. Stir in the cooked rhubarb. Put the mixture into the prepared pie shell. Bake in the oven for 10 minutes, then reduce heat to 325 ° F. and continue baking for 25 minutes or until the mixture has thickened. Remove from oven, and top with the meringue (see below). Reduce heat to 300° F., and put the pie back into the oven. Cook for an additional 15 minutes or until the meingue is lightly browned.
Meringue
In the meantime, make the meringue. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add sugar while continuing to beat. Then spoon on top of the pie and swirl.
A Hundred Years Ago 
Nice recipe
Rhubarb makes itself scarce, memorably tasteful, and soooo looked forward to.
This sounds really lovely!
Gosh, you make such pretty pies. I haven’t had Rhubarb Pie in probably 40 years. I used to love the ones my Mom made.
I didn’t realize there was a season for it. I always learn such interesting folksy trivia from you.
I have never eaten rhubarb. If it grew in Texas, it was never eaten in my family. Perhaps it was more of a northern plant? Your pie looks wonderful, and I am sure it was tasty.
just got a rhubarb root. Hopefully the darn thing will grow.
I always heard that you could only harvest rhubarb in months with out an “r” in them – so May through August. As it is rhubarb disappears in September here but until them it is available! I try to buy, beg, and steal (only once at an abandoned house) enough to freeze at least 2 pies worth. To freeze you just wash, trim and cut into small pieces then place on a cookie sheet and freeze. Once frozen you double bag it in the quantity needed. It is so easy to do. I was forced to do this since son#2’s birthday is after rhubarb is long gone and he loves rhubarb pie as his birthday treat! I’ll have to give this one a try!
Looks wonderful! Possibly the canned rhubarb was actually home “canned” in jars? Years ago my hubby worked for a local restaurant business and always got desserts for big family gathering through the restaurant bakery. One time he got rhubarb pies and they were gone instantly, it was the first time I had rhubarb and I was hooked!