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 rhubarb; 2 cups sugar, divided; 3 tablespoons cornstarch; ¼ teaspoon salt; ½ cup light cream; 3 egg yolks, beaten; 1 baked 9 inch pie shell; 3 egg whites; ½ teaspoon vanilla; ¼ teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

3 tablespoons butter
3 cups diced rhubarb
2 cups sugar, divided
3 tablespoons cornstarch
¼ teaspoon salt
½ cup light cream
3 egg yolks, beaten
1 baked 9 inch pie shell
3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar

1
melt butter.
2
Add rhubarb and 1 1/2 cups sugar.
3
Cook over medium heat until the rhubarb is tender.
4
(about 10 minutes).
5
Combine remaining ingredients.
6
Mix carefully into hot rhubarb mixture.
7
Cook and stir 2 minutes until thick and bubbly.
8
Pour into prepared crust.
9
For meringue, beat together egg whites and cream of tartar until soft peaks form.
10
Beat in vanilla and continue to beat, whilst slowly adding sugar until stiff peaks form and it is glossy.
11
Spread over filling and brown in 350*F oven for 12 to 15 minutes.

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 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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