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If you are searching for a dessert that perfectly balances tangy and sweet with a fluffy, golden topping, this Rhubarb Meringue Pie Recipe will become your new favorite. Fresh rhubarb simmered into a luscious filling is topped with a cloud-like meringue that bakes to a glossy, crisp finish — every bite is bursting with vibrant flavor and a dazzling texture contrast that feels like pure homemade magic.
Ingredients You’ll Need
Don’t be fooled by the short list of ingredients; each one plays a vital role in creating the harmony of flavors and textures in this pie. From the flaky buttery crust to the tart rhubarb and the airy meringue, these simple essentials come together to create something truly special.
- 1 9-inch pie crust: Choose a buttery, flaky crust to provide a tender base and subtle richness.
- 4 cups fresh rhubarb, chopped: The star of the pie that delivers that signature tart punch.
- 1 cup sugar: Used in the filling to sweeten the tangy rhubarb perfectly.
- 2 tablespoons cornstarch or flour: This thickens the filling to hold it all together without runniness.
- 1 tablespoon lemon juice: Enhances the rhubarb’s brightness and balances sweetness.
- Pinch of salt: Elevates all the flavors without making anything salty.
- 4 large egg whites, room temperature: For whipping into the fluffy meringue topping that crowns the pie.
- 1 cup sugar, gradually added: Sweetens and stabilizes the meringue as it whips to glossy peaks.
- 1 teaspoon vanilla extract: Adds warmth and depth to the meringue flavor.
How to Make Rhubarb Meringue Pie Recipe
Step 1: Prepare the Pie Crust
Start by rolling out your favorite pie dough into a 9-inch pie dish. To keep the crust from shrinking while baking, chill it in the refrigerator for about 15 minutes. Then, line it with parchment paper and fill with pie weights or dried beans before blind baking at 375°F (190°C) for 15 minutes. Remove the weights and bake for 5 more minutes until it turns lightly golden—this prep gives you a crisp, sturdy crust ready to hold that luscious filling.
Step 2: Make the Rhubarb Filling
Combine your chopped fresh rhubarb with sugar, cornstarch or flour, lemon juice, and a pinch of salt in a saucepan. Over medium heat, stir frequently as the mixture thickens and the rhubarb softens, but still retains some character in each bite. Once it reaches that perfect balance of tender and textured, remove the filling from heat and let it cool slightly to ensure it sets beautifully inside the pie crust.
Step 3: Whip the Meringue
In a clean, grease-free bowl, beat your room temperature egg whites until they’re foamy. Slowly add sugar while continuing to whip until you reach those stiff, glossy peaks every meringue dreams of. Mixing in vanilla extract and a pinch of salt at this stage boosts the flavor and helps the meringue stay stable and shiny throughout baking.
Step 4: Top and Bake
Pour the cooled rhubarb filling into your pre-baked crust, smoothing it out evenly. Carefully spread the meringue over the top, sealing it to the crust edges—this little trick prevents shrinking and protects your filling during baking. Create gentle peaks with a spoon or spatula to give that classic meringue texture and bake at 325°F (160°C) for 20 to 25 minutes until the meringue turns a beautiful golden hue and gains a slight crispness.
Step 5: Cool and Serve
Once out of the oven, let the pie cool completely on a wire rack. This wait allows the filling to set perfectly and the meringue to stabilize so every slice holds its shape beautifully. This pie is lovely served at room temperature or lightly chilled for a refreshing finish.
How to Serve Rhubarb Meringue Pie Recipe
Garnishes
To make your Rhubarb Meringue Pie Recipe pop visually and flavor-wise, consider garnishing with a sprinkle of finely chopped pistachios for a nutty crunch or some fresh mint leaves for a burst of herbal brightness that contrasts wonderfully with the creamy meringue and tart filling.
Side Dishes
This pie is a star on its own, but if you want to turn your dessert into a full experience, serve it alongside vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy sides temper the tanginess of the rhubarb while complementing the airy meringue perfectly.
Creative Ways to Present
For a fun twist, serve mini versions of this Rhubarb Meringue Pie Recipe in individual tart shells or mason jars, layering the filling and topping with whipped egg whites piped into pretty swirls. It’s a delightful way to impress guests and showcase your baking prowess with a personal touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and you might), cover the Rhubarb Meringue Pie Recipe loosely with plastic wrap or foil and store it in the refrigerator for up to 3 days. The meringue flavor and texture remain fresh, though it’s best enjoyed sooner rather than later to savor all its nuances.
Freezing
Freezing this pie is possible but not ideal if you want to preserve the meringue’s crispness. If you must freeze, wrap the pie tightly in plastic wrap followed by foil and freeze for up to a month. Thaw overnight in the refrigerator before serving and note the meringue will be softer after thawing.
Reheating
To bring warmth back to your leftover slice, reheat gently in a low oven at 300°F (150°C) for 10 minutes. This method helps refresh the meringue without drying it out or melting it too quickly. Enjoy it slightly warm or at room temperature for maximum flavor.
FAQs
Can I use frozen rhubarb for this Rhubarb Meringue Pie Recipe?
Yes, you can use frozen rhubarb if fresh isn’t available, but make sure to thaw and drain it well to avoid excess water in the filling, which can make it soggy.
Why is it important to use room temperature egg whites for the meringue?
Egg whites whip up faster and to greater volume at room temperature, helping you achieve that lovely stiff peak consistency essential for a stable, glossy meringue topping.
How do I prevent the meringue from weeping or shrinking?
Sealing the meringue edges carefully to the crust helps prevent shrinking. Also, bake at a moderate temperature and don’t open the oven door during baking to keep the meringue stable and prevent weeping.
Can I make the pie crust from scratch?
Absolutely! A homemade buttery pie crust adds a personal touch and richness that pairs beautifully with the tart rhubarb and sweet meringue.
What should I do if my meringue is not forming stiff peaks?
Check that your mixing bowl and beaters are completely clean and free of grease, and that your egg whites have no traces of yolk. Also, make sure your egg whites are at room temperature for best results.
Final Thoughts
This Rhubarb Meringue Pie Recipe is one of those delightful desserts that truly feels like a warm hug from the inside out. With its beautiful balance of tart rhubarb and sweet, light meringue, it’s a perfect treat to share with loved ones or savor for yourself. I can’t wait for you to whip up this classic and enjoy every blissful bite!
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Rhubarb Meringue Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Meringue Pie features a flaky buttery crust filled with a tangy sweet rhubarb filling, topped with a light and fluffy golden meringue. The rhubarb filling is thickened on the stovetop while the meringue is whipped to stiff peaks, then baked together to create a beautiful layered dessert perfect for spring and summer gatherings.
Ingredients
Pie Crust
- 1 9-inch pie crust (buttery and flaky)
Rhubarb Filling
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch or flour
- 1 tablespoon lemon juice
- Pinch of salt
Meringue
- 4 large egg whites, room temperature
- 1 cup sugar, gradually added
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pie Crust: Roll out your favorite 9-inch pie crust into a pie dish. Chill it in the refrigerator for 15 minutes to prevent shrinking during baking. Line the crust with parchment paper and fill with pie weights or dried beans for blind baking.
- Blind Bake the Crust: Bake the crust at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until the crust is lightly golden. Remove from oven and set aside.
- Make the Rhubarb Filling: In a saucepan, combine the chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently until the mixture thickens and rhubarb softens but still retains some texture. Remove from heat and let the filling cool slightly.
- Whip the Meringue: In a clean, grease-free bowl, beat egg whites until foamy. Gradually add sugar while continuing to whip until stiff, glossy peaks form. Beat in vanilla extract and a pinch of salt to stabilize the meringue and enhance flavor.
- Assemble the Pie: Pour the cooled rhubarb filling into the pre-baked pie crust. Spread the whipped meringue evenly over the top, sealing the edges to the crust to prevent shrinking during baking. Use a spoon or spatula to create soft peaks on the surface of the meringue.
- Bake the Meringue Top: Bake the assembled pie at 325°F (160°C) for 20 to 25 minutes until the meringue is golden and lightly crisp on the outside.
- Cool and Serve: Allow the pie to cool completely on a wire rack. This cooling step helps the filling set properly and stabilizes the meringue topping. Serve the pie at room temperature or slightly chilled for the best texture and flavor.
Notes
- Use fresh rhubarb for the best tart flavor and texture.
- Ensure the egg whites are at room temperature before whipping for better volume.
- Seal the meringue edges tightly to the crust to prevent shrinking while baking.
- You can substitute cornstarch with flour if preferred for thickening the filling.
- Cool the pie thoroughly before slicing to allow the filling to set well.
