Description
Rhubarb Meringue Pie brings sweet-tart magic straight from grandma’s kitchen to your dessert table. Tangy rhubarb nestles under a cloud-like meringue topping, creating a delightful balance of flavors that will make your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 4 cups rhubarb
- 1 9-inch pie crust
Filling:
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 pinch salt
- 1 teaspoon vanilla
Meringue Topping:
- 4 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla
Instructions
- Combine 4 cups chopped rhubarb, 1 cup sugar, 3 tablespoons cornstarch, ½ cup water, and a pinch of salt in a saucepan. Stir your ingredients thoroughly before heating.
- Cook the mixture over medium heat for 10-12 minutes, stirring frequently until the filling becomes thick and bubbling. Watch your pan carefully to prevent burning.
- Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Your filling will look glossy and smooth.
- Pour the hot rhubarb mixture into your pre-baked 9-inch pie crust. Spread the filling evenly with a spatula, covering the entire bottom.
- Clean your mixing bowl completely to prepare for the meringue. Add 4 egg whites and ¼ teaspoon cream of tartar.
- Beat the egg whites until soft peaks form, about 3-4 minutes using an electric mixer on medium speed.
- Gradually add ½ cup sugar, one tablespoon at a time, while continuously beating. Maintain a steady rhythm to develop your meringue’s structure.
- Continue beating until your meringue forms stiff, glossy peaks. This typically takes 5-6 minutes.
- Fold in ½ teaspoon vanilla extract gently to finish your meringue.
- Spoon the meringue over the hot rhubarb filling, ensuring you seal the edges completely. Create decorative swirls using the back of your spoon.
- Bake the pie at 350°F for 15-18 minutes, watching for a light golden color on your meringue peaks.
- Remove from the oven and let the pie cool at room temperature for 2 hours before serving. Your patience ensures a perfectly set pie.
Notes
- Rhubarb’s tartness can vary, so taste the filling and adjust sugar if needed before adding to the crust.
- Use room temperature egg whites for the most stable meringue and highest peaks.
- Ensure absolutely no yolk gets into the egg whites when separating, as fat prevents proper whipping.
- Spread meringue immediately after making to prevent weeping and ensure a beautiful golden surface when baked.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Pies
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 221 kcal
- Sugar: 34 g
- Sodium: 153 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg