Rhubarb Custard Pie

Summary

A handwritten (red ink) recipe card for a rhubarb custard pie topped with a baked meringue, noted "(not baked)" next to the title — meaning the pastry shell called for is unbaked before filling.

Key contents

• Title as written: "Rhubarb Custard Pie (not baked)" — bake temps noted at top of card: "450° - 350° & 350°"
• Filling ingredients: 8" pastry shell (unbaked); 1 C. sugar; 3 T. flour; 3 egg yolks (beaten); 3 C. cut rhubarb; 1 T. melted butter.
• Meringue ingredients (as bracketed on card): 3 egg whites; 4 T. sugar.
• Method: Arrange rhubarb in the shell. Mix sugar with flour, add to beaten egg yolks together with the melted butter. Pour over the rhubarb. Bake at 450°F for 12 minutes, then reduce to 350°F for 25 minutes. Remove from oven and cover with meringue made from beaten egg whites and sugar. Bake at 350°F (card reads "305.5°" but this reads as a stylized/damaged "350°," matching the temp given at the top of the card) for 15 minutes or until the meringue is golden brown.
• Discrepancy flagged: the ingredient list at top specifies 3 egg whites, but the method text on the back specifically says the meringue is "made from two beaten egg whites & 4T sugar" — a direct conflict between 2 and 3 egg whites for the same meringue.