Rhubarb Meringue Pie Recipe

Name: Rhubarb Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked pie shell (I recommend #93062); Custard; 3 cups rhubarb, chopped; 2/3 cup sugar; 2 tablespoons flour; 3 egg yolks; 2 tablespoons sugar; 1 cup milk; Meringue; 3 egg whites; 2 tablespoons sugar

Servings: persons

1 unbaked pie shell (I recommend #93062)
Custard
3 cups rhubarb, chopped
2/3 cup sugar
2 tablespoons flour
3 egg yolks
2 tablespoons sugar
1 cup milk
Meringue
3 egg whites
2 tablespoons sugar

1
["Line 9"" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.", "Put rhubarb in pie pan.", "Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.", "Bake at 400 degrees for 30 minutes, till half done.", "Meanwhile, separate eggs, reserving whites in a mixing bowl.", "Beat yolks with 2 tablespoons sugar till light colored, then add milk.", "Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.", "Watch closely-custard is done when a knife inserted in the middle comes out clean.", "Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.", "Spread meringue over the custard.", "Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.", "Best served cold.", "Keep refrigerated."]

466

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 11 ingredients. The key ingredients include: 1 unbaked pie shell (I recommend #93062), Custard, 3 cups rhubarb, chopped, 2/3 cup 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.

Rhubarb Meringue Pie

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