Rhubarb Meringue Pie

4.9
(15)

This sweet rhubarb meringue pie is filled with creamy custard and topped with fluffy meringue.

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Prep Time:
25 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 1 (9 inch) unbaked single pie crust

  • 3 cups chopped fresh rhubarb

  • 1 ¼ cups white sugar, divided

  • 1 cup half-and-half

  • 3 large eggs, separated, divided

  • 2 tablespoons all-purpose flour

  • 1 pinch salt

  • ¼ teaspoon cream of tartar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.

  3. Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.

  4. Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.

  5. Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until stiff. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy.

  6. Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.

  7. Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.

Nutrition Facts (per serving)

291 Calories
11g Fat
46g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 291
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 11mg 4%
Sodium 151mg 7%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Protein 3g
Vitamin C 4mg 20%
Calcium 74mg 6%
Iron 1mg 4%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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