Rhubarb Meringue Pie Recipe

Rhubarb Meringue Pie Recipe photo by Taste of Home

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My husband and brother, former "rhubarb haters", now can't wait for the first stalks of that plant to appear, heralding spring and their favorite pie!

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Rhubarb Meringue Pie Recipe

Prep: 30 min. + chilling Bake: 35 min.

Yield: 6-8 Servings

30 35 65

Ingredients

CRUST:
1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon salt
FILLING:
3 cups diced fresh or frozen rhubarb
1 tablespoon water
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 egg yolks, lightly beaten
MERINGUE:
3 egg whites
1/8 teaspoon salt
1/3 cup sugar
1/2 teaspoon vanilla extract

Directions

For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate.
Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool slightly.
Pour filling into crust. Bake at 375° for 25-30 minutes.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 386 calories, 14 g fat (8 g saturated fat), 110 mg cholesterol, 363 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Rhubarb Meringue Pie in Bountiful Harvest Cookbook , p87