Contest-Winning Rhubarb Meringue Pie Recipe

Name: Contest-Winning Rhubarb Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/4 cup shortening; 1 tablespoon beaten egg, room temperature; 1/4 teaspoon white vinegar; 3 to 4-1/2 teaspoons cold water; 3 cups chopped fresh or frozen rhubarb; 1 cup sugar; 3 tablespoons all-purpose flour; Dash salt; 3 large egg yolks, room temperature; 1 cup heavy whipping cream; 4 teaspoons plus 1/3 cup sugar, divided; 2 teaspoons cornstarch; 1/3 cup water; 3 large egg whites, room temperature; 1/8 teaspoon cream of tartar

Servings: persons

3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup shortening
1 tablespoon beaten egg, room temperature
1/4 teaspoon white vinegar
3 to 4-1/2 teaspoons cold water
3 cups chopped fresh or frozen rhubarb
1 cup sugar
3 tablespoons all-purpose flour
Dash salt
3 large egg yolks, room temperature
1 cup heavy whipping cream
4 teaspoons plus 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 large egg whites, room temperature
1/8 teaspoon cream of tartar

1
In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
2
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
3
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350u00b0 until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
4
Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
5
In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
6
Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/4 cup shortening, and more.

Yes, Contest-Winning Rhubarb Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Contest-Winning Rhubarb Meringue Pie

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