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.
VERIFIED BY Taste of Home Test Kitchen
- 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 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.
- 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
Reviews forRhubarb Meringue Pie
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 20, 2016
"This is excellent. Everyone I make this for absolutely loves it."
Reviewed May. 17, 2009
"Very yummy. My brother-in-law said he didn't usually like rhubarb, but he loved this pie."