- 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
- 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
- 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 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.
Reviews for Contest-Winning Rhubarb Meringue Pie
"I took this to a potluck last night and it disappeared quickly, with many compliments. The meringue turned out perfectly!"
"Perfect balance of sweet and tart. Crust is a very old family favorite, known by most as the "Pennsylvania Dutch" pie crust. The meringue is perfect, no weeping, just perfect! The filling is magnificent, very reminiscent of lemon meringue pie. Lovely. Wouldn't change a thing!"
"I threw out my old rhubarb cream custard pie recipe and will now use this one. Awesome!!"
"This is a great pie recipe. I had to bake it a bit longer than the recipe calls for - and the knife never did come out clean. I baked it until the crust looked done - about 70 min. in my 1950 gas oven. The pie set up nicely as it cooled. The meringue recipe is amazing. The meringue will hold up for 3 or 4 days (if your pie lasts that long!) I have made this pie for several occasions and it is a huge hit every time. My guests often tell me that this is the best pie they have ever eaten. A winner for sure."