Description
This classic Rhubarb Meringue Pie features a flaky buttery crust filled with a tangy, sweet rhubarb filling topped with a luscious, golden meringue. The combination of tart rhubarb and sweet, airy meringue creates a delightful balance of flavors and textures, ideal for spring and summer dessert menus.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (buttery and flaky)
Rhubarb Filling
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch or flour
- 1 tablespoon lemon juice
- Pinch of salt
Meringue
- 4 large egg whites, room temperature
- 1 cup sugar, gradually added
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pie Crust: Roll out your favorite 9-inch pie crust into a pie dish. Chill the crust in the refrigerator for 15 minutes to prevent shrinking. Line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 5 minutes until lightly golden.
- Make the Rhubarb Filling: Combine chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens and rhubarb softens but retains some texture. Remove from heat and let cool slightly.
- Whip the Meringue: Beat egg whites in a clean, grease-free bowl until foamy. Gradually add sugar while continuing to whip until stiff, glossy peaks form. Beat in vanilla extract and a pinch of salt for enhanced flavor and stability.
- Top and Bake: Pour the cooled rhubarb filling into the baked pie crust. Spread the meringue evenly over the filling, sealing the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks on the meringue surface. Bake at 325°F (160°C) for 20–25 minutes until the meringue is golden and slightly crisp.
- Cool and Serve: Allow the pie to cool completely on a wire rack to set the filling and stabilize the meringue. Serve at room temperature or slightly chilled for best texture.
Notes
- Ensure the egg whites are at room temperature before whipping to achieve maximum volume.
- Blind baking the crust prevents a soggy bottom by pre-cooking the pastry.
- Seal the meringue edges firmly to the crust to avoid shrinking during baking.
- The pie can be stored covered at room temperature for up to 1 day; refrigerate if storing longer, but bring to room temperature before serving for best taste.
- Use fresh rhubarb for the best flavor; frozen rhubarb is not recommended as it can be watery.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
