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Rhubarb Meringue Pie

Each year, we grow quite a bit of the main ingredient when I make this pie is homegrown! It's my favorite rhubarb dessert come spring. We have six grown children, one who's 15 and five grandchildren.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings


  • 3 tablespoons butter
  • 3 cups diced fresh or frozen rhubarb
  • 2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half cream
  • 3 egg yolks, beaten
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes.
  • In a bowl, combine the cornstarch, salt and remaining sugar. Stir in cream until smooth. Stir into rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell.
  • For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry.
  • Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool completely. Store in refrigerator.
Nutrition Facts
1 piece: 458 calories, 15g fat (7g saturated fat), 104mg cholesterol, 251mg sodium, 78g carbohydrate (60g sugars, 1g fiber), 4g protein.

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