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Rhubarb Meringue Pie Recipe

Rhubarb Meringue Pie Recipe photo by Taste of Home

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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

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Rhubarb Meringue Pie Recipe

Prep: 50 min. + chilling Bake: 65 min. + cooling

Yield: 6-8 Servings

50 65 115

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 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.

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 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.

Originally published as Rhubarb Meringue Pie in Taste of Home April/May 2006, p31

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Rhubarb Meringue Pie

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(11-13) of 13 reviews

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Reviewed on Apr. 28, 2010 by amywttly

I have make this recipe all summer, I must make at least 8-10 pies..this is the best recipe I have ever tried..thank you

Reviewed on Oct. 08, 2009 by t-macka

This is a five star!! I can't get the star to click on five so I've written it! This was a very good pie. I added apples as well as the rhubarb. It would be nice with cream with or without the meringue. We liked it cold.

Reviewed on Oct. 08, 2009 by t-macka

This was very nice but I did add apples as well as the rhubarb. It would be nice with cream with or without the meringue on top.

We thought it tasted better cold.

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