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Rhubarb Cream Pie Recipe


Thanks Earline Oberholtzer for entering this fantastic recipe in our 2013 Rhubarb Baking Contest! This won 3rd place in our pie division.


  • 2 Tbs. butter
  • 2 cups diced Rhubarb
  • 1 cup sugar
  • ¼ cup sugar
  • 2 Tbs. cornstarch
  • ¼ cup milk
  • 2 egg yolks
  • 1/8 tsp. salt
  • Meringue:
  • 2 egg whites
  • 4 Tbs. sugar
  • 1 tsp. lemon juice or ¼ tsp. vanilla
  • Crust:
  • 1 cup flour
  • 1/3 cup Crisco
  • Pinch of salt


Melt butter and add diced Rhubarb and sugar. Cook slowly until the Rhubarb is tender. Combine ¼ cup sugar, cornstarch, milk, egg yolks and salt. Add to Rhubarb and cook until thick. Cool then pour into bake 8” pie shell. Top with meringue.

Meringue: Beat egg whites with a whisk or an egg beater until in soft peaks when you lift out of the beater. Beat in gradually the sugar and add the vanilla. Spoon evenly over the pie but do not make it too smooth. Bake at 425° for 4 ½ minutes.

Crust: Crumble the flour and Crisco, then add 3 Tbs. of cold water. Combine and roll out the dough. Bake at 350°.

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