Meringue Rhubarb Pie Recipe

5 1 1
Meringue Rhubarb Pie Recipe
Meringue Rhubarb Pie Recipe photo by Taste of Home
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Meringue Rhubarb Pie Recipe

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5 1 1
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My husband and brother, former "rhubarb haters", now can't wait for the first stalks of that plant to appear, heralding spring and their favorite pie!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min.

Ingredients

  • CRUST:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • FILLING:
  • 3 cups diced fresh rhubarb
  • 1 tablespoon water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 egg yolks, beaten
  • MERINGUE:
  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Directions

For crust, cream butter, sugar, vanilla and salt in a mixing bowl. Add flour and oats; mix well. Press over the bottom and sides of a 9-in. pie plate. Chill while preparing filling. Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine sugar, flour and salt; add to the rhubarb mixture. Bring to a boil, stirring constantly. Remove from the heat. Add a small amount of the rhubarb mixture to the egg yolks; mix well. Return to the pan and mix well. Pour filling into crust. Bake at 375° for 25-30 minutes. For meringue, beat egg whites and salt in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spread over hot filling. Return to the oven for 8-10 minutes or until meringue peaks are golden brown. Cool. Refrigerate until serving. 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.
Originally published as Rhubarb Meringue Pie in Bountiful Harvest Cookbook 1994, p87

Nutritional Facts

1 piece: 386 calories, 14g fat (8g saturated fat), 110mg cholesterol, 363mg sodium, 60g carbohydrate (40g sugars, 2g fiber), 6g protein.

  • CRUST:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • FILLING:
  • 3 cups diced fresh rhubarb
  • 1 tablespoon water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 egg yolks, beaten
  • MERINGUE:
  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  1. For crust, cream butter, sugar, vanilla and salt in a mixing bowl. Add flour and oats; mix well. Press over the bottom and sides of a 9-in. pie plate. Chill while preparing filling. Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine sugar, flour and salt; add to the rhubarb mixture. Bring to a boil, stirring constantly. Remove from the heat. Add a small amount of the rhubarb mixture to the egg yolks; mix well. Return to the pan and mix well. Pour filling into crust. Bake at 375° for 25-30 minutes. For meringue, beat egg whites and salt in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spread over hot filling. Return to the oven for 8-10 minutes or until meringue peaks are golden brown. Cool. Refrigerate until serving. 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.
Originally published as Rhubarb Meringue Pie in Bountiful Harvest Cookbook 1994, p87

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alibrown53 User ID: 8255758 226133
Reviewed May. 10, 2015

"This is my husband's favorite pie, and he fancies himself a pie expert"

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