Printable | Taste of Home

Rhubarb Meringue Pie

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

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Rhubarb Meringue Pie cont.

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

In a 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
and chill for 1 hour or until easy to handle. On a lightly floured

Printed from tasteofhome.com Sep 5, 2008

Rhubarb Meringue Pie

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
mixing 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

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Rhubarb Meringue Pie cont.

the refrigerator.

Yield: 6-8 servings.