Description

Indulge in the perfect blend of sweet and tangy flavors with this delightful Rhubarb Meringue Pie. A luscious rhubarb filling nestled in a flaky crust, topped with a cloud-like meringue, makes this pie a show-stopping dessert for any occasion.

Ingredients

For the filling:

3 cups chopped fresh rhubarb
1 cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ cup water
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust

For the meringue:

3 large egg whites
¼ teaspoon cream of tartar
6 tablespoons granulated sugar
½ teaspoon vanilla extract

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Instructions

Prepare the filling: In a saucepan, cook rhubarb, sugar, cornstarch, salt, and water until tender. Temper egg yolks and add to mixture. Cook, then stir in butter and vanilla. Pour into pie crust.
Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, then beat in vanilla. Spread meringue over filling.
Bake: Bake pie until meringue is golden brown. Cool and refrigerate before serving.

Notes

Spread meringue over hot filling to prevent weeping.
Use fresh rhubarb for best results.
Best served on the same day it’s made.