Contest-Winning Rhubarb Meringue Pie
Total TimePrep: 50 min. + chilling Bake: 65 min. + cooling
I made this recipe exactly as written, except I omitted making the pastry and baked it into 15 tart shells because I had them frozen and was short on time. Everyone loved it! This was a perfect individual dessert for the gathering I hosted. I will definitely make this recipe again!
I took this to a potluck last night and it disappeared quickly, with many compliments. The meringue turned out perfectly!
Perfect balance of sweet and tart. Crust is a very old family favorite, known by most as the "Pennsylvania Dutch" pie crust. The meringue is perfect, no weeping, just perfect! The filling is magnificent, very reminiscent of lemon meringue pie. Lovely. Wouldn't change a thing!
I threw out my old rhubarb cream custard pie recipe and will now use this one. Awesome!!
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This is a great pie recipe. I had to bake it a bit longer than the recipe calls for - and the knife never did come out clean. I baked it until the crust looked done - about 70 min. in my 1950 gas oven. The pie set up nicely as it cooled. The meringue recipe is amazing. The meringue will hold up for 3 or 4 days (if your pie lasts that long!) I have made this pie for several occasions and it is a huge hit every time. My guests often tell me that this is the best pie they have ever eaten. A winner for sure.
The taste is very similar to lemon merengue, with the sour taste of the rhubarb. It tastes wonderful, though it is a bit sugary for me. I wouldn't try to cut down on the sugar though because rhubarb is so sour. All in all it is a delicious pie.
even if you don't like rhubarb....WOW it's so good,
I'm not all that crazy about rhubarb, but this pie is WOW, my friend and her husband are also not rhubarb fans and they were in awe!!!! I'm making again today and have even planted my own rhubarb plant.