Rhubarb Meringue Pie – a delicious recipe with eggs, crust, rhubarb, white sugar, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
378
kcal
Calories
8
g
Fat
69
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs, separated, 1 (9 inch) unbaked single pie crust, 3 cups chopped rhubarb, 1 cup white sugar, and more.
Yes, 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.
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