If you’re searching for a dessert that perfectly balances tartness and sweetness with a cloud-like meringue topping, look no further than Rhubarb Meringue Pie. This classic treat is a celebration of spring’s tangy rhubarb, nestled in a flaky crust and topped with billows of golden meringue. Every bite is a delightful contrast of flavors and textures, making it a showstopper for gatherings or a special weekend bake. Whether you’re a lifelong rhubarb fan or just discovering its charms, this pie is bound to become a cherished favorite.
Ingredients You’ll Need
One of the best things about Rhubarb Meringue Pie is how it transforms a few humble ingredients into a truly memorable dessert. Each component, from the crust to the meringue, plays a unique role—delivering the perfect balance of tart, sweet, creamy, and crisp.
- Pie crust: A 9-inch crust, homemade or store-bought, blind-baked for a crisp base that holds up to the juicy filling.
- Fresh rhubarb: Three cups of chopped rhubarb provide that signature tangy flavor and a brilliant pink hue.
- Granulated sugar: Sweetens both the filling and meringue, taming the rhubarb’s tartness and giving the meringue its glossy sheen.
- Cornstarch: Thickens the filling so it slices beautifully and holds its shape.
- Salt: Just a pinch enhances all the other flavors—never skip it!
- Lemon juice: Adds a bright note that lifts the rhubarb and keeps the filling vibrant.
- Water: Helps the rhubarb soften and the cornstarch bloom during cooking.
- Egg yolks: Three large yolks enrich the rhubarb filling, giving it a custardy texture and golden color.
- Unsalted butter: Just a touch at the end for lusciousness and shine.
- Egg whites: Three large, at room temperature, whip up into a lofty, stable meringue.
- Cream of tartar: A tiny bit ensures your meringue holds its volume and gets those beautiful peaks.
- Vanilla extract: Adds a hint of warmth and depth to the meringue for a bakery-worthy finish.
How to Make Rhubarb Meringue Pie
Step 1: Blind-Bake the Crust
Start by blind-baking your pie crust in a 9-inch pie dish. Whether you’re using your favorite homemade recipe or a reliable store-bought crust, this step is crucial. It ensures that the crust stays crisp and doesn’t get soggy under the juicy rhubarb filling. Simply line the crust with parchment and fill it with pie weights or dried beans, then bake until lightly golden.
Step 2: Cook the Rhubarb Filling
In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, salt, lemon juice, and water. Stir everything together over medium heat, letting the rhubarb soften and the mixture thicken—it usually takes about 8 to 10 minutes. The key is to stir frequently so nothing sticks or scorches, and you’re left with a luscious, glossy filling.
Step 3: Temper and Add the Egg Yolks
To avoid scrambled eggs in your filling, you’ll need to temper the yolks. Take a few spoonfuls of the hot rhubarb mixture and whisk it into your beaten egg yolks. Then, pour this mixture back into the saucepan, whisking constantly. Return everything to low heat and stir for another 2 to 3 minutes, until the filling becomes thick and rich. Stir in the butter at the end for a silky finish.
Step 4: Fill the Crust
Pour the hot rhubarb custard into your pre-baked pie crust, smoothing the top with a spatula. It’s important to keep the filling hot when you add the meringue in the next step—this helps the meringue set properly and prevents it from weeping.
Step 5: Whip Up the Meringue
In a clean, dry mixing bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar, one tablespoon at a time, and keep beating until you have stiff, glossy peaks. Finish by beating in the vanilla extract. The meringue should hold its shape when you lift the beaters.
Step 6: Top and Bake
Spoon the meringue over the hot filling, making sure to seal the edges all the way to the crust. This creates a beautiful barrier that keeps the meringue from shrinking. Use the back of your spoon to create decorative swirls and peaks. Bake the pie at 350°F (175°C) for 15 to 18 minutes, or until the meringue is golden brown and slightly toasted on top.
Step 7: Cool and Chill
For the cleanest slices and the best texture, let your Rhubarb Meringue Pie cool at room temperature for one hour, then refrigerate it for at least three hours. This chilling time allows the filling to fully set beneath that glorious meringue topping.
How to Serve Rhubarb Meringue Pie
Garnishes
The crowning touch for Rhubarb Meringue Pie can be as simple or as fancy as you like. A few thinly sliced strawberries, a sprinkle of lemon zest, or even a tiny mint leaf add pops of color and freshness. If you’re feeling extra celebratory, edible flowers make it look like it came straight from a bakery window.
Side Dishes
Since Rhubarb Meringue Pie is both tart and sweet, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For something lighter, serve alongside a fresh fruit salad—think strawberries, raspberries, or even juicy peaches in the summer months.
Creative Ways to Present
For parties, try slicing the pie into small wedges and serving them on individual dessert plates with a drizzle of berry coulis or a dusting of powdered sugar. You can even bake the pie in mini tart shells for adorable single servings, perfect for a brunch or tea party spread.
Make Ahead and Storage
Storing Leftovers
To keep your Rhubarb Meringue Pie at its best, cover any leftovers loosely with plastic wrap and store in the refrigerator. The meringue will stay fluffy for a day or two, though the texture is best enjoyed within 24 hours of baking.
Freezing
Freezing is not recommended for this pie, as meringue tends to become watery and lose its lovely texture after thawing. If you do need to freeze, consider freezing only the rhubarb filling and crust, adding freshly whipped meringue after defrosting just before serving.
Reheating
If you’d like to enjoy your pie slightly warm, let it sit at room temperature for 20 to 30 minutes before serving. Avoid using the microwave, as this can cause the meringue to collapse or become rubbery. Instead, a brief stint in a low oven (about 275°F/135°C for 5 to 10 minutes) can gently revive the filling without compromising the topping.
FAQs
Can I use frozen rhubarb for Rhubarb Meringue Pie?
Yes! If fresh rhubarb isn’t in season, frozen rhubarb works beautifully. Just be sure to thaw and drain it thoroughly before using, as extra moisture can affect the consistency of your filling.
Why does my meringue sometimes weep or shrink?
This is a common question! To help prevent weeping, always spread your meringue over hot filling, sealing it all the way to the crust. Baking until golden and cooling gradually also help keep the topping stable.
What’s the best way to get clean, neat slices?
A sharp knife dipped in hot water and wiped dry between cuts works wonders for picture-perfect slices. Be sure the pie is fully chilled before slicing for the cleanest results.
Can I make Rhubarb Meringue Pie in advance?
Absolutely. You can prepare the crust and filling a day ahead, but for the freshest meringue, whip and bake it the day you plan to serve. This keeps the topping at its fluffiest and most beautiful.
Is there a dairy-free version of this pie?
Yes! Simply use a dairy-free pie crust and substitute plant-based butter in the filling. The meringue is naturally dairy-free, so you won’t miss out on any of the pie’s signature flavor and texture.
Final Thoughts
There’s something truly special about baking a Rhubarb Meringue Pie from scratch—watching the transformation from tart, pink stalks to a slice of pure dessert bliss. I hope you’ll give this recipe a try and experience for yourself the magic of this timeless spring treat. Happy baking!
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Rhubarb Meringue Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus 3 hours chilling time)
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Meringue Pie is a delightful spring dessert featuring a tart rhubarb filling topped with a fluffy, golden meringue layer. The pie combines a crisp, buttery crust with a luscious, glossy rhubarb mixture and a sweet, airy meringue that provides the perfect balance of flavors and textures. Ideal for celebrating seasonal rhubarb, this classic American dessert is sure to impress with its beautiful presentation and irresistible taste.
Ingredients
For the crust:
- 1 9-inch pie crust (homemade or store-bought), blind-baked
For the rhubarb filling:
- 3 cups chopped fresh rhubarb (1/2-inch pieces)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup water
- 3 large egg yolks (beaten)
- 1 tablespoon unsalted butter
For the meringue:
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven and rhubarb filling: Preheat your oven to 350°F (175°C). In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, salt, lemon juice, and water. Cook over medium heat while stirring frequently until the rhubarb softens and the mixture begins to thicken, about 8–10 minutes. This step ensures the filling is perfectly thick and flavorful.
- Temper the egg yolks: Remove the saucepan from heat. Slowly whisk a few spoonfuls of the hot rhubarb mixture into the beaten egg yolks to temper them and prevent curdling. Then, gradually whisk the tempered yolks back into the saucepan. Return the pan to low heat and cook for an additional 2–3 minutes, stirring constantly until the filling becomes thick and glossy. Stir in the unsalted butter for richness.
- Fill the crust: Pour the hot rhubarb filling into your pre-baked pie crust, spreading it evenly. This hot filling will help set the meringue and prevent weeping.
- Make the meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar one tablespoon at a time while continuing to beat, until stiff, glossy peaks form. Finally, beat in the vanilla extract to add depth of flavor.
- Top the pie with meringue: Spread the meringue generously over the hot rhubarb filling, making sure to seal it to the edges of the crust to prevent shrinking. Use the back of a spoon to create charming peaks and texture on the surface of the meringue.
- Bake the pie: Place the pie in the preheated oven and bake for 15–18 minutes, or until the meringue is golden brown. Keep a close eye to avoid burning while achieving a perfectly toasted finish.
- Cool and chill: Remove the pie from the oven and allow it to cool at room temperature for 1 hour. Then refrigerate the pie for at least 3 hours before slicing to let the filling fully set and flavors meld.
Notes
- Always spread the meringue over the hot filling immediately to help prevent weeping and maintain a smooth texture.
- Use fresh rhubarb for the best tart flavor, but if rhubarb is out of season, thaw and drain frozen rhubarb well before using to avoid excess moisture.
- Ensure egg whites are at room temperature to achieve maximum volume and stability in your meringue.
- Seal the edges of the meringue to the crust well to prevent shrinking during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 33g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
