So, as a youngster growing up, my Mom would always make Rhubarb Party Pie for family and friends when rhubarb was in season. To me it was an acquired taste, mixing the tart with the sweet.
As an adult, I love the combination of flavours and now wonder why it was called Rhubarb Party Pie. Was she always expected to bring it to neighbourhood and family get togethers?
Rhubarb Party Pie is a rhubarb custard pie with meringue topping. This recipe makes a small 8 inch pie, but only requires 2 cups of rhubarb. I have also included a copy of my Crisco pastry recipe (you only need to make half of a recipe)
Rhubarb Party Pie
Print recipe| Serves | 6 |
| Inspiration | Grammy's Recipe |
Ingredients
- 1/2 Recipe Crisco pastry
- 2 Cups cut up rhubarb
- 2/3 cups white sugar
- 2 Tbsp all purpose flour
- 2 egg yolks
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1/8 Tsp salt
Meringue
- 2 egg whites
- 1/4 cup white sugar
- 1/2 Tsp cream of tartar
Directions
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Line an 8 inch (small) pie plate with pastry (I use a 1/2 recipe of my Crisco pastry). Flute the edges and fill with 2 cups of cut up rhubarb. Combine the white sugar, flour, egg yolks, water, lemon juice and salt. Mix well and pour over the rhubarb evenly.  | |
| Custard | |
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Bake at 400 deg F for 10 minutes and then reduce the heat to 350 deg F and bake another 25 - 30 minutes or until the custard is set.  | |
| Meringue | |
| Beat egg whites until frothy in a large bowl. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 1 tablespoon (15 mL) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. (Hint: Use a glass or metal bowl to beat the eggs; plastic bowls can have a greasy film which can prevent foaming) | |
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Take the pie out of the oven and place the meringue in glops on the pie, swirling it to make attractive peaks. Spread meringue right to the edge of the pile to seal the crust all around. (This will prevent the meringue from shrinking while baking.)  | |
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Bake in a 350 deg F oven for about 8 - 12 minutes until meringue is set and the tips are lightly browned. Let pie cool at room temperature before serving.  | |
Crisco Pastry
| Serves | enough for a double-crust pie |
Ingredients
- 2 Cups all purpose flour
- 1/4 Tsp salt
- 1 cup Crisco shortening
- 4 Tbsp water
Directions
| Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces | |
| Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough. | |
| Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick. | |
| At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry. | |
| Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry. | |