Description
Rhubarb Meringue Pie is a beautiful and delicious dessert that combines a tart rhubarb filling with a creamy custard base and a fluffy, golden meringue topping. It’s a classic springtime treat that balances sweet and sour flavors and delights with its contrasting textures.
Ingredients
Scale
- 1 9-inch unbaked single pie crust
- 3 cups chopped fresh rhubarb
- 1 1/4 cups white sugar, divided
- 1 cup half and half
- 3 large eggs, separated
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C). Press the unbaked pie crust into a 9-inch pie dish and set aside.
- Evenly spread the chopped rhubarb over the bottom of the pie crust.
- In a separate bowl, whisk together 1 cup of sugar, half and half, egg yolks, flour, and salt until smooth.
- Pour the filling mixture over the rhubarb in the pie dish.
- Bake in the preheated oven for 50–60 minutes, until the crust is golden and the filling is set. Cover crust edges if they brown too quickly.
- While the pie bakes, beat egg whites in a clean bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, beating until stiff, glossy peaks form.
- Remove baked pie from oven. Spoon meringue over the hot filling, spreading it evenly and forming decorative peaks.
- Return the pie to the oven and bake for 10 more minutes, or until the meringue is lightly browned.
- Cool for 10–15 minutes before serving. Best served warm or at room temperature.
Notes
- Use frozen rhubarb if fresh isn’t available—just thaw and drain well before using.
- For gluten-free, substitute a gluten-free pie crust and flour.
- Ensure no yolk gets into the egg whites when separating eggs for meringue.
- Cool the pie completely before slicing for cleaner cuts.
- Avoid freezing this pie as meringue does not freeze well.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Rhubarb Meringue Pie, spring pie recipe, rhubarb dessert, meringue pie, tart and sweet pie