A sweet and creamy rhubarb custard filling topped with meringue.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
1 9-inch pie
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.

  • Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.

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

  • Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.

  • Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

Nutrition Facts

424 calories; protein 7g 14% DV; carbohydrates 62.1g 20% DV; fat 17.2g 27% DV; cholesterol 107.9mg 36% DV; sodium 209.9mg 8% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2013
This is exactly what my grandmother made. I was so pleased to find this recipe. Absolutely WONDERFUL!!! Thank you so much! Read More
(10)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2013
This is exactly what my grandmother made. I was so pleased to find this recipe. Absolutely WONDERFUL!!! Thank you so much! Read More
(10)
Rating: 5 stars
05/02/2016
I followed the recipe exactly, loved it! Just the right amount of sweet and tart. Read More
(5)
Rating: 5 stars
06/07/2015
Wonderful! My mom made this and we had to have her make it again because we ate it so fast. Now I am making it. I think it beats cherry pie, hands down. The perfect amount of tartness. Read More
(4)
Advertisement
Rating: 5 stars
04/21/2015
This was very much like the recipe my Late mother-in-law used and my Hubby has been asking for one like it since rhubarb came into season..The meringue recipe turned out perfect which says a lot since I am meringue challenged. Read More
(3)
Rating: 5 stars
07/12/2018
this is exactly my great grandma's recipe (she added more sugar). Thank you for giving me all of those amazing memories that came flooding back when I tried this pie. Read More
Rating: 4 stars
08/23/2019
The meringue was easy and turned out beautifully. The rhubarb part turned out a little creamer than what I was looking for, but it tasted great! Read More
Advertisement
Rating: 5 stars
01/22/2019
Made twice. Very easy but looks hard. Love this pie. Read More
Rating: 5 stars
05/18/2018
My first meringue pie effort. We have a ton of rhubarb right now. I followed the recipe exactly (for a change) and it came out great - just like in the picture. Next time I might back off a tad on the sugar as I like a little more tart to come through. Read More
Rating: 5 stars
06/02/2018
Added ten minutes to the Cook time as I used 4 cups of rhubarb. Also added 1/2 cup additional sugar and a bit more flour. Read More