Ingredients1 h 15 m servings 424 cals
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Per Serving: 424 calories; 17.2 g fat; 62.1 g carbohydrates; 7 g protein; 108 mg cholesterol; 210 mg sodium. Full nutrition
ReviewsRead all reviews 9
This is exactly what my grandmother made. I was so pleased to find this recipe. Absolutely WONDERFUL!!! Thank you so much!
I followed the recipe exactly, loved it! Just the right amount of sweet and tart.
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 lo...
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.
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.
I have made this pie many times with our fresh rhubarb. It is easy and everyone loves it!
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 t...
This pie was just fabulous. I made no changes to the recipe, didn't need to. Tasted just how I remember Mom's rhubarb pie. The custard is smooth and creamy. And it wasn't too sweet or too tart....