Bernie’s Rhubarb Pie


Rhubarb Pie
Bernie’s Rhubarb Pie

There are quite a few ways to make Rhubarb Pie.  A lot of restaurants will offer a Strawberry Rhubarb Pie, which is okay if a person is really craving rhubarb.  Rhubarb is a tart vegetable (I call it a vegetable because it grows on a stalk).  It needs some help in order to make it really tasty.  Some rhubarb pies are prepared just like any other pie with lots of sugar and a bit of flour.  That wasn’t so great.  My all-time favorite Rhubarb Pie is sort of a custard pie with a meringue on top.

This Vintage Recipe is “Bernie’s Rhubarb Pie”.  I have no idea who Bernie was, but he/she was on the right track with this recipe.  When grandma wrote this recipe down, she did it as someone who needed to know the ingredients.  If you want to see the original recipe, just click on the photo above.  Grandma  just “knew” how to put them together. Big grin.  So does her loving granddaughter— me! For this recipe, you will need an unbaked  9″ pie crust. The items listed with an asterisk are ‘fixes’ that I made for people who actually measure the ingredients.


  1. 2 cups chopped rhubarb
  2. 3 eggs- separated
  3. 3/4 c. half n  half
  4. 1 c. sugar
  5. 1/4 c. flour*
  6.  1/2 tsp salt*
  7.  1/2 tsp cinnamon*
  8. 1/2 tsp nutmeg*

Spread the rhubarb in the pie crust.  I just shake the pan a bit until they all like even.  In a small bowl, whisk the egg yolks with the half n half. In another bowl combine the dry ingredients.  Pour the dry ingredients evenly over the rhubarb, then pour the eggs and half n half on top of all that.  Bake at 350 for about 40 minutes or until a knife comes out clean.

No-Fail Meringue*

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.

Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.

Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

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