Indulging in a slice of Rhubarb Meringue Pie is like celebrating the very peak of spring in every bite. This dessert marries the tangy, ruby-hued bite of fresh rhubarb with a lusciously smooth filling, all crowned with a billowy cloud of golden meringue. Whether you’re a longtime fan or new to this classic, the pie’s blend of vibrant flavors and contrasting textures is downright irresistible—a real showstopper perfect for family gatherings or a sweet afternoon treat.
Ingredients You’ll Need
The beauty of Rhubarb Meringue Pie lies in its simplicity. Each ingredient plays a starring role, bringing color, flavor, and texture that truly stand out. Take a moment to gather the freshest ingredients possible—each one has a purpose, from the crust’s buttery base to the zing of rhubarb and the fluffiness of the meringue!
- 1 9-inch pie crust, pre-baked: Gives the pie a sturdy, buttery foundation — no soggy bottoms here!
- 3 cups fresh rhubarb, chopped: Rhubarb offers vibrant color and that signature punchy tartness—use fresh for best results, or well-drained frozen if needed.
- 1 cup granulated sugar: Balances rhubarb’s natural sourness for a perfectly sweet-tart filling.
- 3 tablespoons cornstarch: Thickens the filling until silky and sliceable, no runny pie messes.
- ½ cup water: Helps the filling come together and keeps it smooth during cooking.
- 3 large egg yolks, lightly beaten: Adds richness and helps bind the filling, making it luxuriously creamy.
- 1 tablespoon unsalted butter: Lends a hint of silkiness and rounds out the flavors.
- 1 teaspoon vanilla extract: A warm, fragrant back note that brings everything together.
- 3 large egg whites: Forms the base for a fluffy, classic meringue topping.
- ¼ teaspoon cream of tartar: Helps stabilize the egg whites for voluminous, glossy meringue.
- 6 tablespoons granulated sugar: Adds sweetness and structure to the meringue.
- ½ teaspoon vanilla extract: Infuses the meringue with subtle floral warmth.
How to Make Rhubarb Meringue Pie
Step 1: Cook the Rhubarb Filling
Start by combining the chopped rhubarb, sugar, cornstarch, and water in a medium saucepan. Set it over medium heat and stir frequently—you’ll see the rhubarb begin to soften and turn beautifully rosy. After about 8 to 10 minutes, the mixture should have thickened up, transforming into a luscious, jammy filling. Patience here rewards you with the pie’s bold, fruity heart!
Step 2: Temper the Egg Yolks
Next, you’ll need to temper your egg yolks to keep the filling creamy and prevent any scrambling. Slowly whisk a few spoonfuls of the hot rhubarb mixture into the beaten yolks to gently raise their temperature, then stir this back into the saucepan. Return everything to medium heat and cook for 2 to 3 minutes, stirring constantly—this is what gives your Rhubarb Meringue Pie that signature custardy texture.
Step 3: Finish and Fill
Remove the pan from the heat and immediately stir in the butter and vanilla. This last step gives a glorious shine and richness to your filling. Pour the hot mixture into your waiting pre-baked pie crust, smoothing it into an even layer. The bright color at this stage is almost too pretty to cover!
Step 4: Whip Up the Meringue
Now for the pièce de résistance! In a spotlessly clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks hold their shape. Finish with vanilla for an extra hint of flavor. This step is what turns your pie from delicious to truly stunning.
Step 5: Top and Bake
Spread the meringue over the still-warm filling, making absolutely sure to seal the edges to the crust—this will prevent shrinkage in the oven. Use the back of a spoon to swirl the meringue into billowy peaks, then bake at 350°F (175°C) for 12 to 15 minutes until the topping is a golden cloud. Let it cool completely, then refrigerate for at least 2 hours to set the filling for perfect slicing.
How to Serve Rhubarb Meringue Pie
Garnishes
A Rhubarb Meringue Pie is gorgeous as is, but it never hurts to add an extra flourish. Try sprinkling with a little finely zested lemon or orange for sparkle and brightness, or stud the cloudlike meringue with a few delicate curls of candied rhubarb for a whimsical touch. A light dusting of powdered sugar just before serving also looks magical.
Side Dishes
Pairing this pie with something light and simple is always a great idea. Serve Rhubarb Meringue Pie with a scoop of vanilla or strawberry ice cream, or a dollop of softly whipped cream for extra luxury. For a more refreshing option, offer a handful of fresh berries on the side to mirror the pie’s sunny flavors.
Creative Ways to Present
If you want to really impress, serve the pie in individual tart shells for charming single servings, or cut it into petite wedges and plate each with a swirl of coulis on white dishes. Layer slices on a stand with edible flowers for a springtime centerpiece, and watch everyone’s eyes light up when you reveal what’s inside.
Make Ahead and Storage
Storing Leftovers
To keep your Rhubarb Meringue Pie at its best, cover any leftovers gently with plastic wrap or store in an airtight container in the fridge. The meringue may soften slightly over time, but the pie will still taste fabulous for up to three days.
Freezing
Freezing a fully assembled Rhubarb Meringue Pie isn’t recommended, as the meringue can weep and turn spongy. If you know you’ll want to freeze ahead, try freezing just the baked rhubarb filling in the crust, then add and bake the meringue fresh when you’re ready to serve.
Reheating
While Rhubarb Meringue Pie is typically served cold, if you’d like to take the chill off, simply set the pie at room temperature for about 30 minutes before serving. Avoid reheating in the oven or microwave, as this can cause the meringue to separate or become rubbery.
FAQs
Can I use frozen rhubarb for Rhubarb Meringue Pie?
Absolutely! If fresh rhubarb is out of season, frozen works perfectly. Just make sure to thaw and drain it thoroughly to prevent excess water from making the filling runny.
How do I prevent the meringue from weeping or shrinking?
The secret is spreading the meringue onto hot filling and making sure it touches the crust all around. This technique creates a seal that keeps the meringue stable and prevents separating or shrinking.
Can I prepare Rhubarb Meringue Pie the day before?
Yes—making the pie a day ahead is a great plan, as it needs time to chill and set. Just keep it covered in the fridge, and wait to add any garnishes right before serving for best presentation.
Is there a way to make this pie gluten-free?
Certainly! Simply swap the regular pie crust for your favorite gluten-free version. Double-check that your cornstarch is labeled gluten-free, and you’re ready to bake.
What do I do if my meringue won’t reach stiff peaks?
Make sure your mixing bowl and beaters are immaculately clean and free of any grease—egg whites are notoriously sensitive. Adding the sugar gradually and using fresh eggs will also set you up for those perfect glossy peaks.
Final Thoughts
If you’re seeking a dessert that will truly wow your crowd, give Rhubarb Meringue Pie a place at your next gathering. Its combination of tangy filling and feathery meringue is pure springtime joy on a plate. Trust me, once you take your first bite, you’ll see why it’s a cherished classic worth making again and again!
Print
Rhubarb Meringue Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tangy with this delightful Rhubarb Meringue Pie. A buttery pie crust filled with a luscious rhubarb compote, topped with fluffy meringue, makes for a show-stopping dessert that is sure to impress.
Ingredients
Pie Filling:
- 1 9-inch pie crust, pre-baked
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 3 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Rhubarb Filling: Preheat the oven to 350°F (175°C). In a medium saucepan, cook rhubarb, sugar, cornstarch, and water until thickened. Temper egg yolks, add to the mixture, and cook until thick. Stir in butter and vanilla. Pour into pie crust.
- Make the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread over filling, seal to crust, and bake until golden brown.
- Chill and Serve: Cool pie, then refrigerate for at least 2 hours before slicing.
Notes
- Ensure meringue touches crust to prevent shrinking.
- Use fresh rhubarb for optimal texture or thawed, drained frozen rhubarb if needed.
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