Rhubarb Meringue Pie
Delight your taste buds with this Rhubarb Meringue Pie, a show-stopping dessert that perfectly balances tangy, sweet, and airy flavors. Featuring a buttery, pre-baked pie crust filled with a velvety rhubarb custard bursting with tartness from fresh rhubarb and a hint of vanilla, this pie is then crowned with an ethereal, golden-brown meringue. The smooth rhubarb filling is thickened with egg yolks, milk, and a touch of butter, while the meringue is whipped to glossy perfection with stiff peaks of egg whites and powdered sugar. Perfect for spring and summer gatherings, this homemade pie offers an elegant yet nostalgic touch, combining vibrant seasonal produce with classic baking techniques. Whether you're celebrating a special occasion or indulging on a quiet afternoon, this Rhubarb Meringue Pie will be the highlight of any dessert table.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 4 cups Chopped fresh rhubarb
- 1.25 cups Granulated sugar
- 0.25 cups All-purpose flour
- 4 pieces Egg yolks
- 0.5 cups Whole milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 4 pieces Egg whites
- 0.25 cups Powdered sugar
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Trim and crimp the edges, then dock the bottom with a fork.
Bake the pie crust for 10 minutes, then set it aside to cool.
In a medium saucepan over medium heat, combine the rhubarb, granulated sugar, and flour. Cook, stirring occasionally, until the mixture thickens and the rhubarb softens, about 8-10 minutes.
In a separate bowl, whisk together the egg yolks and milk. Slowly temper the egg mixture by adding a ladle of the hot rhubarb filling while whisking constantly.
Pour the tempered egg mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until the filling thickens further.
Remove the saucepan from heat and stir in the butter and vanilla extract. Pour the filling into the pre-baked pie crust and smooth it out evenly.
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and gradually add the powdered sugar, one tablespoon at a time, while increasing the mixer speed to high.
Beat the egg whites until stiff, glossy peaks form.
Spread the meringue evenly over the rhubarb filling, ensuring it touches the edges of the crust to seal the pie.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool at room temperature before serving.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 459.1 g | 167% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 302.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 839 mg | 65% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
