Rhubarb Meringue Pie Recipe

Name: Rhubarb Meringue Pie
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 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

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!

Prep Time 60 mins

Cook Time 90 mins

Calories 2110.3 kcal

Protein 84g

Rating 3.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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!