Meringue Rhubarb Pie Recipe

Name: Meringue Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 3/4 cup quick-cooking oats; 1/2 teaspoon salt; 3 cups diced fresh or frozen rhubarb; 1 tablespoon water; 1 cup sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 3 large egg yolks, lightly beaten; 3 large egg whites; 1/8 teaspoon salt; 1/3 cup sugar; 1/2 teaspoon vanilla extract

Servings: persons

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon salt
3 cups diced fresh or frozen rhubarb
1 tablespoon water
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 large egg yolks, lightly beaten
3 large egg whites
1/8 teaspoon salt
1/3 cup sugar
1/2 teaspoon vanilla extract

1
For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate.
2
Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool slightly.
3
Pour filling into crust. Bake at 375u00b0 for 25-30 minutes.
4
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust.
5
Bake at 350u00b0 for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

932

kcal

Calories

Fat

121

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 16 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/4 cup sugar, 1 teaspoon vanilla extract, 1 cup all-purpose flour, and more.

Yes, Meringue Rhubarb 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.

Meringue Rhubarb Pie

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