Rhubarb Meringue Pie Rezept

A taste of spring! This classic rhubarb meringue pie recipe is a family heirloom, passed down through generations. Made with fresh (or frozen) rhubarb, this pie features a creamy custard layer that perfectly balances the tartness of the rhubarb, creating a delightful dessert experience. Learn how to make this beloved pie and savor the sweet and tangy goodness!

Vorbereitung 60 Min.

Kochzeit 90 Min.

Kalorien 2110.3 kcal

Eiweiß 84g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Rhubarb Meringue Pie

1 (9-inch) unbaked pie shell
4 cups rhubarb
2 cups granulated sugar
2 3/4 cups all-purpose flour
2 large egg yolks
2 cups milk
3 large egg whites
1 1/4 teaspoons salt
1 cup (2 sticks) cold unsalted butter
1/2 cup ice water
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
2 large eggs

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rhubarb Meringue Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Rhubarb Meringue Pie

Preheat oven to 350°F (175°C).
Make the crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 1/2 cup ice water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll out the dough on a lightly floured surface and transfer to a 9-inch pie plate. Trim and crimp the edges.
Prepare the rhubarb filling: Wash and chop 4 cups rhubarb into 1/2-inch pieces. In a medium bowl, combine the rhubarb with 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon ground cinnamon.
Pour the rhubarb mixture into the pie crust.
Make the custard: In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 2 cups milk. Pour the custard mixture over the rhubarb.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Make the meringue: In a clean, dry bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
Spread the meringue over the hot pie, sealing the edges to the crust.
Bake for an additional 15-20 minutes, or until the meringue is golden brown.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

755g

Fat

125g

Carbs

102g

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Rhubarb Meringue Pie?

Rhubarb Meringue Pie dauert insgesamt etwa 150 Minuten – ungefähr 60 Minuten Vorbereitung und 90 Minuten Kochzeit.

Wie viele Kalorien hat Rhubarb Meringue Pie?

Rhubarb Meringue Pie hat etwa 2110.3 Kalorien pro Portion, mit ungefähr 84 g Eiweiß, 102 g Kohlenhydraten und 126 g Fett.

Welche Zutaten brauche ich für Rhubarb Meringue Pie?

Die wichtigsten Zutaten für Rhubarb Meringue Pie sind Unbaked Pie Shell, Rhubarb, Sugar, Flour, Egg Yolks, Milk. Die vollständige Liste mit Mengenangaben findest du oben.