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
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.
Notes
- Use fresh or thawed rhubarb for best results.
- Add meringue to hot filling to ensure proper baking.
- Store leftovers in the refrigerator and consume within 2 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
