If you’re dreaming of a crowd-pleasing dessert that absolutely sings of spring, this Rhubarb Meringue Pie Recipe with Fluffy Topping is here to sweep you off your feet. Imagine tart and juicy rhubarb nestled beneath a cloud of pillowy, sweet meringue, all tucked into a golden pie crust—each bite is a delightful contrast of textures and a celebration of flavors. Whether you’re serving it at a family gathering or savoring a slice with your afternoon tea, this recipe delivers pure joy from the first forkful to the last crumb. Get ready to fall in love with this sensational seasonal treat!

Rhubarb Meringue Pie Recipe with Fluffy Topping Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about simple, honest ingredients coming together in a showstopping dessert like this. Each element in the Rhubarb Meringue Pie Recipe with Fluffy Topping plays a crucial role, from the tartness of fresh rhubarb to the billowy softness of homemade meringue. Let’s peek at what makes it so special!

Unbaked 9-inch Pie Crust: Your foundation for a perfect pie; use homemade or store-bought for convenience.
Chopped Fresh Rhubarb (3 cups): The star of the show! Fresh, vibrant rhubarb supplies a lovely tart flavor and jewel-like color.
Granulated Sugar (1 cup for filling, 6 tbsp for meringue): Balances the rhubarb’s tang and creates glossy, crisp meringue peaks.
Cornstarch (1/4 cup): Gently thickens the filling, making each slice easy to serve.
Salt (1/4 teaspoon): A tiny amount enhances all the flavors, making this pie sing.
Egg Yolks (3, save whites for meringue): Create a rich, custardy texture in the filling; don’t forget to separate carefully!
Unsalted Butter (1 tablespoon): Adds luscious flavor and velvety smoothness to the rhubarb filling.
Vanilla Extract (1 teaspoon for filling, 1/2 teaspoon for meringue): Brings warm, aromatic notes to both the filling and the meringue.
Water (1/2 cup): Helps dissolve the sugar and cornstarch, and brings everything together smoothly.
Egg Whites (3, for meringue): Whip up into that beautiful, lofty topping—be sure there’s no yolk in your whites!
Cream of Tartar (1/4 teaspoon): Crucial for stabilizing and strengthening the meringue so your topping stays glorious.

How to Make Rhubarb Meringue Pie Recipe with Fluffy Topping

Step 1: Prepare the Pie Crust

Start by preheating your oven to 375°F (190°C). Roll out your pie dough and gently fit it into a 9-inch pie dish, making sure you press it firmly into the corners. To keep it crisp and sturdy under all that filling, prick the bottom with a fork and par-bake for 10 minutes. Let it cool slightly before adding the rhubarb mixture. This little head start ensures your crust won’t get soggy—crispy crust equals happy pie eaters!

Step 2: Cook the Rhubarb Filling

In a medium saucepan, blend the sugar, cornstarch, and salt. Gradually whisk in the water until smooth, then scatter in your beautiful rhubarb. Cook it all over medium heat, stirring constantly, until it’s thickened and bubbling—about 5 to 7 minutes. You’re looking for a jammy consistency that lets the fruit shine. Take the pot off the heat while you prepare the eggs, and inhale that heavenly aroma!

Step 3: Temper and Finish the Filling

Now, whisk those egg yolks in a small bowl. To avoid scrambling them, slowly drizzle in a few spoonfuls of the hot rhubarb mixture—this warms up the yolks gently. Then whisk everything back into the saucepan. Set the pot back over medium heat and stir for 2 more minutes to thicken it a bit more, then remove from heat and stir in the butter and vanilla. Pour this vibrant filling into your partially baked pie crust, smoothing the top.

Step 4: Whip Up the Fluffy Meringue Topping

Let’s get to the star: the fluffy meringue! In a super-clean bowl, beat your reserved egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating steadily so it dissolves and the mixture turns thick, shiny, and forms stiff glossy peaks. Gently fold in the vanilla. Don’t rush this part—take your time for the fluffiest, most impressive topping!

Step 5: Assemble and Bake the Pie

Spoon the meringue over the hot rhubarb filling. Be sure to spread it all the way to the crust edge to seal it—this prevents any shrinkage as it bakes. Swirl the top with your spoon to create pretty little waves and peaks. Bake the pie for 10-12 minutes, or until your kitchen smells divine and the meringue is delicately golden-brown. Let it cool on the counter, then refrigerate at least 2 hours so everything sets up perfectly for slicing.

How to Serve Rhubarb Meringue Pie Recipe with Fluffy Topping

Garnishes

This pie is eye-catching all on its own, but a few little flourishes really seal the deal. Try sprinkling some finely grated lemon zest, dusting with powdered sugar, or adding a few thin slices of fresh rhubarb for a touch of sparkle and color. If you’re feeling fancy, a mint sprig perched on top looks downright bakery-worthy!

Side Dishes

The Rhubarb Meringue Pie Recipe with Fluffy Topping is a showstopper solo, but if you’d like to round out a special occasion, consider pairing slices with a scoop of vanilla bean ice cream, a dollop of tangy crème fraîche, or a handful of ripe spring berries for complimentary flavors and textures.

Creative Ways to Present

Get playful with presentation! Individual mini pies made in muffin tins are adorable for parties, or try cutting the chilled pie into bars for easy picnic fare. For a rustic twist, serve wedges on wooden boards with vintage forks, or add edible flowers to make your dessert table Instagram-ready—your guests will be wowed by every detail.

Make Ahead and Storage

Storing Leftovers

To make the most of every slice, store leftover Rhubarb Meringue Pie Recipe with Fluffy Topping, covered loosely with plastic wrap or foil, in the refrigerator. Enjoy within 2 days for the freshest flavor and best meringue texture.

Freezing

Freezing is not recommended for this pie, as the meringue’s ethereal fluffiness can turn weepy or rubbery after thawing. If you must freeze, try doing so before adding the meringue, then make and bake the topping fresh when serving.

Reheating

If you desire a slightly warm slice (so cozy!), let your slice come to room temperature, then warm it ever so gently in a 300°F (150°C) oven for just a few minutes. Keep an eye out so the meringue doesn’t over-brown. Most people prefer this pie chilled or at room temp, as the fluffy topping holds its peak best that way.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! If you use frozen rhubarb, just make sure to thaw it thoroughly and drain off excess liquid—this helps avoid a too-wet filling in your Rhubarb Meringue Pie Recipe with Fluffy Topping.

How do I know when my meringue has stiff peaks?

You’ll know your meringue is ready when the beaters lift out and the peaks stand straight up without folding over—firm, glossy, and fabulously fluffy!

Is it crucial to use cream of tartar in the meringue?

Cream of tartar really helps stabilize and strengthen your meringue, making sure your topping is high, beautiful, and doesn’t collapse. It’s worth sourcing if you can!

Why does my meringue sometimes weep or separate?

Weeping can happen if the meringue isn’t sealed to the crust or if the filling is too cool when topping; always spread meringue over hot filling and fully cover the edges to help prevent this.

What’s the best way to slice this pie for clean edges?

Run a large sharp knife under hot water and wipe dry between cuts. This helps you glide through the fluffy meringue and gooey filling, leaving you with picture-perfect slices every time.

Final Thoughts

Few desserts capture the spirit of the season quite like the Rhubarb Meringue Pie Recipe with Fluffy Topping. If you’ve never tried it, let this be your delicious excuse to bring those vibrant stalks home and create something unforgettable. There’s just nothing quite like a bite of tangy, sweet, and cloud-like pie to brighten your day—so preheat your oven and treat yourself to this unforgettable classic!

Rhubarb Meringue Pie Recipe with Fluffy Topping Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tart with this delightful Rhubarb Meringue Pie. A buttery crust holds a luscious rhubarb filling topped with a cloud-like meringue that’s toasted to perfection. It’s a classic dessert that’s sure to impress!

Ingredients

Scale

For the Filling:

1 unbaked 9-inch pie crust
3 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks (save whites for meringue)
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 cup water

For the Meringue:

3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Par-bake for 10 minutes.
Prepare the filling: Cook rhubarb with sugar, cornstarch, salt, and water until thickened. Temper egg yolks, mix in, and cook. Add butter and vanilla. Pour into crust.
Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla. Spread over filling.
Bake: Bake the pie until the meringue is golden brown, about 10–12 minutes.
Cool: Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.