Rhubarb Meringue Pie Recipe

Name: Rhubarb Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 cups diced fresh or frozen rhubarb; 2 cups sugar, divided; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1/2 cup half-and-half cream; 3 egg yolks, beaten; 1 pastry shell (9 inches), baked; 3 egg whites; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

3 tablespoons butter
3 cups diced fresh or frozen rhubarb
2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup half-and-half cream
3 egg yolks, beaten
1 pastry shell (9 inches), baked
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

1
In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes.
2
In a bowl, combine the cornstarch, salt and remaining sugar. Stir in cream until smooth. Stir into 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. Pour into pastry shell.
3
For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry.
4
Bake at 350u00b0 for 12-15 minutes or until meringue is golden brown. Cool completely. Store in refrigerator.

912

kcal

Calories

Fat

135

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 12 ingredients. The key ingredients include: 3 tablespoons butter, 3 cups diced fresh or frozen rhubarb, 2 cups sugar, divided, 3 tablespoons cornstarch, 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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