Description
Rhubarb Meringue Pie features a tart and tangy rhubarb filling topped with a fluffy, golden meringue crust. This classic dessert perfectly balances sweet and sour flavors with a light, airy finish.
Ingredients
Scale
- 1 prepared 9-inch pie crust
- 4 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/2 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Preheat oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie plate and set aside.
- In a saucepan, combine rhubarb, 1 1/2 cups sugar, flour, salt, and water. Cook over medium heat, stirring frequently, until the mixture thickens and rhubarb is tender (about 10 minutes).
- Remove from heat and whisk in egg yolks quickly to prevent curdling.
- Pour the filling into the prepared pie crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff, glossy peaks form.
- Spread meringue over the hot rhubarb filling, sealing edges to crust.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 15–20 minutes until meringue is golden.
- Cool completely before slicing to allow filling to set.
Notes
- Make sure to seal the meringue edges well to prevent shrinking.
- Use fresh rhubarb for best flavor; frozen can be used but may be more watery.
- Allow pie to cool fully for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: rhubarb pie, meringue pie, tart dessert, classic pie, homemade pie