Description
Indulge in the perfect blend of sweet and tangy flavors with this delightful Rhubarb Meringue Pie. A luscious rhubarb filling nestled in a flaky crust, topped with a cloud-like meringue, makes this pie a show-stopping dessert for any occasion.
Ingredients
Scale
For the filling:
- 3 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the filling: In a saucepan, cook rhubarb, sugar, cornstarch, salt, and water until tender. Temper egg yolks and add to mixture. Cook, then stir in butter and vanilla. Pour into pie crust.
- Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, then beat in vanilla. Spread meringue over filling.
- Bake: Bake pie until meringue is golden brown. Cool and refrigerate before serving.
Notes
- Spread meringue over hot filling to prevent weeping.
- Use fresh rhubarb for best results.
- Best served on the same day it’s made.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 32g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
