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Rhubarb Meringue Pie

Rated as 5 out of 5 Stars

"A sweet and creamy rhubarb custard filling topped with meringue."
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Ingredients

1 h 15 m servings 424 cals
Original recipe yields 6 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
  3. 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.
  4. Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
  5. 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.
  6. Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

Nutrition Facts


Per Serving: 424 calories; 17.2 g fat; 62.1 g carbohydrates; 7 g protein; 108 mg cholesterol; 210 mg sodium. Full nutrition

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Reviews

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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.

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....

I used the Meringue ll recipe for the meringue The pie was a hit. I will make again.