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Rhubarb Meringue Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/rhubarb-meringue-pie-recipe-2/