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Rhubarb Meringue Pie

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 1
  • Pinterest
    143
  • Print
    182
  • Save
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  • Facebook
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This is a perfect outdoor summer treat with a great balance of sweetness and tartness. Simply delicious! MORE + LESS -

Eden Passante
July 19, 2016

Ingredients

3
cups chopped rhubarb
1
cup sugar
2
large eggs
1
teaspoon vanilla
4
tablespoons flour
Pillsbury™ refrigerated pie crust (from a 2-crust box)
3
egg whites
2
tablespoons sugar
1
teaspoon cream of tartar

Steps

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  • 1
    Preheat the oven to 450°F.
  • 2
    Remove pie crust from refrigerator and allow to come to room temperature. Place pie crust into pie pan and poke bottom and sides with a fork. Bake 8 to 10 minutes or until light brown. Cool.
  • 3
    Place the rhubarb in a large bowl and then add in the sugar, 2 large eggs, flour and vanilla. Mix together with a spoon. Place filling into cooled crust.
  • 4
    Reduce oven temperature to 375°F and bake pie for 35-45 minutes or until filling is bubbly and rhubarb is tender. Cool on a cooling rack while preparing meringue.
  • 5
    In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 2 tablespoons of sugar, 1 tablespoon at a time, until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust.
  • 6
    Bake 6-8 minutes or until meringue is lightly browned. (Cover crust edges with foil if they are getting too brown.) Cool at least 1 hour before serving. Rhubarb pie can be soft-set; feel free to serve in bowls instead of plates, with vanilla ice cream on top!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Rhubarb is in season and the stores are carrying a plethora of it!

Growing up, I actually wasn’t a fan of rhubarb. My mother loved it, and I couldn’t understand how she could like the bitter taste. But after officially making my own rhubarb pie, I was pleasantly surprised; with the right amount of sugar and a few other simple ingredients, rhubarb can be quite delicious!

I love this VERY simple recipe because its quick and there isn’t a lot of prep. Adding a whipped meringue to the top is the icing on the cake...er, pie! It enhances the flavor, presentation and takes the place of heavy whipped cream.

When making this pie, you can cut the rhubarb into tiny chunks or larger chunks. It’s really up to your preference. Just make sure you let the pie sit for a few hours (or even overnight!) so it can set and won’t be as runny. Also, wait to top it with the meringue until you're about ready to serve it.

Enjoy!

Preheat the oven to 450°F. Follow the recipe directions to prepare your pie crust, baking it to a light brown. Cool the crust while you prep your filling.

Place the filling into the pre-browned crust.

Reduce oven heat to 375°F. Bake the pie just until filling is set and rhubarb is soft. Make the meringue and spread it to the edges of the pie, sealing the meringue to the crust.

Bake the meringue until it is set and golden brown. Let pie cool and set completely before serving.

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