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 cup flour, all-purpose sifted; ⅓ cup vegetable shortening; 5 tablespoons water cold; 1 pinch salt; 2 1/2 cups rhubarb cut into 1-inch pieces; 3 tablespoons flour, all-purpose; 1 cup sugar; 2 each egg yolks; ⅓ cup orange juice; 1 x orange zest from one orange; 1 tablespoon butter; 2 each egg whites; 4 tablespoons sugar; 1/2 teaspoon vanilla extract

Servings: persons

1 cup flour, all-purpose sifted
⅓ cup vegetable shortening
5 tablespoons water cold
1 pinch salt
2 1/2 cups rhubarb cut into 1-inch pieces
3 tablespoons flour, all-purpose
1 cup sugar
2 each egg yolks
⅓ cup orange juice
1 x orange zest from one orange
1 tablespoon butter
2 each egg whites
4 tablespoons sugar
1/2 teaspoon vanilla extract

1
To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs.
2
Add water and work with a fork until mixture holds together.
3
Wrap in plastic wrap and refrigerate for 10 minutes.
4
Roll pastry and fit into a 9-inch pie plate.
5
Prick with a fork and bake at 400F (200C) for 10 minutes.
6
For filling, sift sugar and flour together and add rhubarb.
7
Cook slowly until mixture thickens, stirring constantly.
8
Stir in egg yolk and cook 1 minute longer.
9
Remove from heat and add orange juice, rind and butter.
10
Cool and pour into baked pastry shell.
11
Meringue:
12
Beat egg whites until frothy.
13
Add sugar by the tablespoon, beating until stiff.
14
Add vanilla.
15
Spread meringue over the pie and return to 350F (180C) oven for 10 to 12 minutes, or until lightly browned.

593

kcal

Calories

Fat

103

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 14 ingredients. The key ingredients include: 1 cup flour, all-purpose sifted, ⅓ cup vegetable shortening, 5 tablespoons water cold, 1 pinch salt, 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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