On Line Cookbook

Rhubarb Custard

Recipe Information

Serves/Makes:6 or more

  • 2 eggs, separated (use egg whites for Meringue, yolks for custard)
  • 2 cups (475 ml) milk
  • 2 tbsp (30 ml). sugar
  • Light Pastry
  • Chopped Rhubarb
  • Sugar
  • Meringue
  • Make the custard by using the yolks of 2 eggs, milk and sugar.
  • Line a deep pudding dish with a light pastry, and cover the bottom with a layer of chopped rhubarb, well rolled in sugar.
  • Pour over this the custard and bake in a 325 degree (175 C.) oven until knife inserted just off center comes out clean, about 45 to 50 minutes.
  • Make a meringue of the whites of the eggs, spread over the baked custard, brown lightly in a 350 degree (175 C.) oven, and seve hot or cold, as desired.
This recipe is from 1923.