Print Options

Back to Rhubarb Meringue Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Rhubarb Meringue Pie

My husband’s grandmother was a great cook and didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

6-8 ServingsPrep: 50 min. + chilling Bake: 65 min. + cooling

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup shortening
1 tablespoon beaten egg
1/4 teaspoon white vinegar
3 to 4-1/2 teaspoons cold water
FILLING:
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream
MERINGUE:
4 teaspoons plus 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar

Directions

In a small bowl, combine flour, salt and sugar; cut in shortening
until crumbly. Combine egg and vinegar; sprinkle over crumb mixture.
Gradually add water, tossing with a fork until a ball forms. Cover

2 of 2

Rhubarb Meringue Pie (continued)

Directions (continued)

and chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 9-in. pie
plate. Trim to 1/2 in. beyond edge of plate; flute edges.
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and
cream; pour over rhubarb. Bake at 350° for 50-60 minutes or
until a knife comes out clean.
In a small saucepan, combine 4 teaspoons sugar and cornstarch.
Gradually stir in water. Bring to a boil, stirring constantly; cook
for 1-2 minutes or until thickened. Cool to room temperature.
In a small bowl, beat egg whites and cream of tartar until frothy.
Add cornstarch mixture; beat on high until soft peaks form.
Gradually beat in remaining sugar, 1 tablespoon at a time, on high
until stiff glossy peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Bake for 15
minutes or until meringue is golden brown. Cool on a wire rack for 1
hour. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 388 calories, 19 g fat (9 g saturated fat), 129 mg cholesterol, 131 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.