Contest-Winning Rhubarb Meringue Pie

Name: Contest-Winning Rhubarb Meringue Pie
Prep time: 50 min
Cook time: 1 h 5 min
Total time: 1 h 55 min
Yield: 8 servings.
Ingredients: 3/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/4 cup shortening; 1 tablespoon beaten egg, room temperature; 1/4 teaspoon white vinegar; 3 to 4-1/2 teaspoons cold water; FILLING:; 3 cups chopped fresh or frozen rhubarb; 1 cup sugar; 3 tablespoons all-purpose flour; Dash salt; 3 large egg yolks, room temperature; 1 cup heavy whipping cream; MERINGUE:; 4 teaspoons plus 1/3 cup sugar, divided; 2 teaspoons cornstarch; 1/3 cup water; 3 large egg whites, room temperature; 1/8 teaspoon cream of tartar

My husband’s grandmother was a great cook but 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

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup shortening
1 tablespoon beaten egg, room temperature
1/4 teaspoon white vinegar
3 to 4-1/2 teaspoons cold water
FILLING:
3 cups chopped fresh or frozen rhubarb
1 cup sugar
3 tablespoons all-purpose flour
Dash salt
3 large egg yolks, room temperature
1 cup heavy whipping cream
MERINGUE:
4 teaspoons plus 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 large egg whites, room temperature
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 dough 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° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. 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 until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.

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.

Nutrition Facts

1 piece: 388 calories, 19g fat (9g saturated fat), 129mg cholesterol, 131mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 5g protein.

Originally published as Grandma's Rhubarb Cream Pie in Taste of Home April/May 2006

Reviews

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Average Rating:

shannondobos

May 30, 2019

I made this recipe exactly as written, except I omitted making the pastry and baked it into 15 tart shells because I had them frozen and was short on time. Everyone loved it! This was a perfect individual dessert for the gathering I hosted. I will definitely make this recipe again!
muffbear74

Jun 27, 2014

I took this to a potluck last night and it disappeared quickly, with many compliments. The meringue turned out perfectly!
DebraBish

Jun 23, 2013

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!
linnylou306

May 28, 2013

I threw out my old rhubarb cream custard pie recipe and will now use this one. Awesome!!
kshea

Jul 10, 2012

Very good.
lsteen

Jun 17, 2012

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.
Loufrommaine

May 24, 2012

The taste is very similar to lemon merengue, with the sour taste of the rhubarb. It tastes wonderful, though it is a bit sugary for me. I wouldn't try to cut down on the sugar though because rhubarb is so sour. All in all it is a delicious pie.
lccooper65

Sep 7, 2011

even if you don't like rhubarb....WOW it's so good,
lccooper65

Sep 7, 2011

I'm not all that crazy about rhubarb, but this pie is WOW, my friend and her husband are also not rhubarb fans and they were in awe!!!! I'm making again today and have even planted my own rhubarb plant.
scomar02

Jun 18, 2011

Awesome recipe!! First time making a meringue pie but this was VERY easy and I would have to agree it tastes even better when cold!!