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Contest-Winning Rhubarb Meringue Pie

 Contest-Winning 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

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Contest-Winning Rhubarb Meringue Pie (continued)

Directions (continued)

  • 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.
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.