Rhubarb Meringue Pie Recipe

4.5 2 2
Rhubarb Meringue Pie Recipe
Rhubarb Meringue Pie Recipe photo by Taste of Home
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Rhubarb Meringue Pie Recipe

Read Reviews
4.5 2 2
Publisher Photo
Each year, we grow quite a bit of rhubarb...so 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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 3 tablespoons butter or margarine
  • 3 cups diced fresh or frozen rhubarb
  • 2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup light cream
  • 3 egg yolks, beaten
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes Meanwhile, combine cornstarch, salt, cream and remaining sugar; beat well. Mix in egg yolks. Add a small amount of hot rhubarb mixture; mix well. Return all to pan; bring to a boil. Cook and stir 2 minutes. Pour into pastry shell. 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.
Originally published as Rhubarb Meringue Pie in Country Woman May/June 1994, p33

Nutritional Facts

1 piece: 458 calories, 15g fat (7g saturated fat), 104mg cholesterol, 251mg sodium, 78g carbohydrate (60g sugars, 1g fiber), 4g protein.

  • 3 tablespoons butter or margarine
  • 3 cups diced fresh or frozen rhubarb
  • 2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup light cream
  • 3 egg yolks, beaten
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  1. In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes Meanwhile, combine cornstarch, salt, cream and remaining sugar; beat well. Mix in egg yolks. Add a small amount of hot rhubarb mixture; mix well. Return all to pan; bring to a boil. Cook and stir 2 minutes. Pour into pastry shell. 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.
Originally published as Rhubarb Meringue Pie in Country Woman May/June 1994, p33

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Reviews forRhubarb Meringue Pie

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MY REVIEW
twostarkid User ID: 5411492 245688
Reviewed Mar. 20, 2016

"This is excellent. Everyone I make this for absolutely loves it."

MY REVIEW
KarenOgilvie User ID: 4134835 11272
Reviewed May. 17, 2009

"Very yummy. My brother-in-law said he didn't usually like rhubarb, but he loved this pie."

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