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Rhubarb Meringue Pie

 Rhubarb Meringue Pie
Each year, we grow quite a bit of the main ingredient when I make this pie is homegrown! It's my favorite rhubarb dessert come spring. We have six grown children, one who's 15 and five grandchildren.
6-8 ServingsPrep: 25 min. Bake: 15 min.


  • 3 tablespoons butter
  • 3 cups diced fresh or frozen rhubarb
  • 2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half cream
  • 3 egg yolks, beaten
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook
  • over medium heat until rhubarb is tender, about 10 minutes.
  • In a bowl, combine the cornstarch, salt and remaining sugar. Stir in
  • cream until smooth. Stir into rhubarb mixture. Cook and stir over
  • medium-high heat until thickened and bubbly. Reduce heat; cook and
  • stir 2 minutes longer. Remove from the heat. Stir a small amount of
  • hot filling into egg yolks; return all to pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
  • the heat. Pour into pastry shell.

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Rhubarb Meringue Pie (continued)

Directions (continued)

  • For meringue, beat egg whites until foamy; add vanilla and cream of
  • tartar. Gradually add sugar, beating until stiff peaks form.
  • Immediately spread over pie, sealing to the edge of the pastry.
  • Bake at 350° for 12-15 minutes or until meringue is golden brown.
  • Cool completely. Store in refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 458 calories, 15 g fat (7 g saturated fat), 104 mg cholesterol, 251 mg sodium, 78 g carbohydrate, 1 g fiber, 4 g protein.