Rhubarb Meringue Pie

This Rhubarb Meringue Pie combines the bright, tangy flavor of cooked rhubarb with a rich, creamy custard filling and a cloud-like meringue topping. The contrast between the sharp fruit and the sweet, airy peaks creates a delightful texture that melts in your mouth. Perfect for spring and summer gatherings, this dessert is both elegant and comforting. It pairs beautifully with a scoop of vanilla ice cream or a cup of strong coffee. While it requires a bit of attention to get the meringue right, the result is a show-stopping centerpiece that feels homemade and luxurious. Serve it warm from the oven for the best experience.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 69.9

Dietary: Gluten-free, Vegetarian

Description

This Rhubarb Meringue Pie combines the bright, tangy flavor of cooked rhubarb with a rich, creamy custard filling and a cloud-like meringue topping. The contrast between the sharp fruit and the sweet, airy peaks creates a delightful texture that melts in your mouth. Perfect for spring and summer gatherings, this dessert is both elegant and comforting. It pairs beautifully with a scoop of vanilla ice cream or a cup of strong coffee. While it requires a bit of attention to get the meringue right, the result is a show-stopping centerpiece that feels homemade and luxurious. Serve it warm from the oven for the best experience.

Ingredients

1 9-inch Baked pie shell
3 cups Rhubarb, chopped (fresh or frozen)
1.5 cups Sugar
3 tablespoons Butter or margarine
3 Egg yolks Beaten
3 tablespoons Cornstarch
0.25 teaspoon Salt
0.5 cup Light cream or milk
3 Egg whites At room temperature
0.5 teaspoon Cream of tartar
0.5 teaspoon Vanilla extract
0.5 cup Sugar (for meringue)

Directions

1
Preheat oven to 350F (175C).
2
In a saucepan, melt butter over medium heat.
3
Add chopped rhubarb and 1 1/2 cups sugar; cook, stirring occasionally, until rhubarb is tender and liquid has reduced, about 10 minutes.
4
Meanwhile, in a small bowl, combine cornstarch, salt, cream, and remaining 0.5 cup sugar; whisk until smooth.
5
Beat egg yolks into the cornstarch mixture.
6
Gradually whisk a small amount of the hot rhubarb mixture into the egg yolk mixture to temper it.
7
Pour the egg yolk mixture back into the saucepan with the remaining rhubarb mixture.
8
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.
9
Remove from heat and pour the filling into the baked pie shell.
10
In a clean bowl, beat egg whites with cream of tartar until foamy.
11
Gradually add the 0.5 cup of sugar while beating continuously.
12
Add vanilla extract and beat until stiff, glossy peaks form.
13
Spread the meringue over the hot filling, ensuring it seals completely to the edge of the crust.
14
Bake at 350F (175C) for 12 to 15 minutes, or until the meringue is golden brown.
15
Cool completely on a wire rack before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 69.9kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 115.3mg5%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers covered in the refrigerator for up to 3 days. The meringue may soften due to moisture from the filling.

Tip: Ensure the pie filling is hot when applying the meringue to prevent weeping (liquid separating between the crust and meringue).

Variation: You can add 1/4 cup of lemon juice to the rhubarb mixture for extra brightness.

Safety: Use room-temperature egg whites for better volume and stability in the meringue.

Keywords: rhubarb, meringue, pie, dessert, custard, baking, spring, fruit, pastry, eggs, sugar, vanilla, cornstarch, butter, golden, tart, sweet, classic, homemade, custard pie

Read it online: https://www.chefs-mate.com/recipe/rhubarb-meringue-pie/