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
Scale
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
