Rhubarb Meringue Pie Recipe
If you’re on the hunt for a dessert that perfectly balances tangy and sweet, you’ve just found your new favorite. This Rhubarb Meringue Pie Recipe brings together the bright, slightly tart flavor of fresh rhubarb with fluffy, golden meringue topping that practically melts in your mouth. It’s a timeless treat that captures the essence of spring and summer in every bite, with a buttery crust providing the perfect base for this stunning, crowd-pleasing pie.
Ingredients You’ll Need
Gathering your ingredients for this Rhubarb Meringue Pie Recipe is a breeze. Each component is simple yet essential, combining to create the perfect harmony of flavor, texture, and color that this pie is known for.
- 1 9-inch pie crust: A buttery and flaky crust sets the foundation for the pie’s rich texture.
- 4 cups fresh rhubarb, chopped: The star ingredient providing tartness and vibrant pink color.
- 1 cup sugar (for filling): Balances the natural tartness of the rhubarb without overwhelming it.
- 2 tablespoons cornstarch or flour: Thickens the filling to just the right consistency.
- 1 tablespoon lemon juice: Adds brightness and enhances the rhubarb’s flavor.
- Pinch of salt (filling): Brightens the taste and balances sweetness.
- 4 large egg whites, room temperature: Whipped into a cloud-like meringue topping that’s light and airy.
- 1 cup sugar (for meringue): Slowly added to achieve stiff, glossy peaks and a delicate sweetness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the meringue.
- Pinch of salt (meringue): Enhances the egg whites’ volume and flavor.
How to Make Rhubarb Meringue Pie Recipe
Step 1: Prepare the Pie Crust
Start by rolling out your favorite 9-inch pie crust into a pie dish—it’s best if it’s buttery and flaky to complement the filling. Chill the crust for about 15 minutes to prevent shrinking during baking. Then, line it with parchment paper and fill with pie weights or dried beans to blind bake at 375°F (190°C) for 15 minutes. Removing the weights afterward, give it another 5 minutes in the oven until the crust is lightly golden. This ensures a crisp base that keeps the filling perfectly contained.
Step 2: Make the Rhubarb Filling
In a saucepan, combine the chopped rhubarb, sugar, cornstarch or flour, lemon juice, and a pinch of salt. Cooking over medium heat and stirring frequently, watch as the rhubarb softens and the mixture thickens to luscious perfection. It’s important that the rhubarb retains some texture to give that delightful, slightly tangy bite. Once thickened, remove the filling from heat and let it cool just a bit.
Step 3: Whip the Meringue
Next up is the crowning glory: the meringue. In a clean, grease-free bowl, beat the room temperature egg whites until they are foamy and full of promise. Slowly sprinkle in sugar while whipping continuously until you achieve stiff, glossy peaks—a true sign of success. Finally, beat in vanilla extract and a pinch of salt to give the meringue extra flavor and hold.
Step 4: Top and Bake the Pie
Pour your cooled rhubarb mixture into the pre-baked pie crust, spreading it out evenly. Then, generously spread the meringue over the top, sealing it at the edges of the crust to prevent any shrinking. Feel free to create those dreamy soft peaks with a spoon or spatula—this is where the pie gets its gorgeous, inviting look. Bake at 325°F (160°C) for 20 to 25 minutes until the meringue turns golden and develops a slight crisp on the edges.
Step 5: Cool and Serve
Patience is key here. Let the pie cool completely on a wire rack so the filling sets properly and the meringue stabilizes. You can serve your Rhubarb Meringue Pie Recipe at room temperature or slightly chilled. Either way, each slice will be a luscious mix of creamy, tangy, crunchy, and airy that’s sure to delight everyone at your table.
How to Serve Rhubarb Meringue Pie Recipe
Garnishes
A simple dusting of powdered sugar over the golden peaks adds a touch of elegance and sweetness. Fresh mint leaves or a few raspberries on the side bring a lovely pop of color and can enhance the fruity flavors in the pie without overpowering them.
Side Dishes
For a well-rounded treat, serve the pie alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. These cool and creamy companions balance the pie’s bright tartness beautifully, turning your dessert into an indulgent experience.
Creative Ways to Present
Try individual mini rhubarb meringue tartlets for a charming twist—perfect for garden parties or special occasions. You can also serve slices on vintage plates with edible flowers for a whimsical touch that makes each serving feel special and thoughtfully prepared.
Make Ahead and Storage
Storing Leftovers
If you have any Rhubarb Meringue Pie Recipe left, cover it loosely with plastic wrap or store it in an airtight container and keep it in the refrigerator. It stays delicious for up to 3 days, allowing the flavors to marinate slightly, which some might find even better.
Freezing
Freezing this pie is a bit tricky due to the delicate meringue topping, which can lose its texture. However, you can freeze the pie without the meringue and whip up fresh meringue topping when ready to serve. Wrap the crust and filling tightly and freeze for up to a month.
Reheating
Serve your leftover Rhubarb Meringue Pie Recipe chilled or bring it to room temperature before serving. Reheating is generally not recommended since the meringue can lose its crisp texture and become sticky or weepy.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well to avoid excess moisture in the filling. This helps keep the pie from becoming soggy.
What’s the best way to get stiff peaks in meringue?
Make sure your mixing bowl and beaters are completely clean and free of grease. Using room temperature egg whites and adding sugar gradually while beating helps achieve those perfect stiff peaks.
Can I make this pie gluten-free?
Absolutely! Use a gluten-free pie crust and ensure the thickener (such as cornstarch) you choose is gluten-free. The filling and meringue are naturally gluten-free.
Why is my meringue weeping or becoming sticky?
Meringue can weep if there’s too much moisture or if it’s undercooked. Also, be sure to spread it so that it seals the edges of the crust. Avoid cutting the pie while it’s still warm to prevent this.
How can I prevent the crust from getting soggy?
Blind baking the crust before adding the filling creates a barrier to keep the crust crisp. Also, sealing the meringue edges to the crust helps prevent shrinkage and moisture leaks.
Final Thoughts
If you’ve never experienced the magic of this Rhubarb Meringue Pie Recipe, now’s the perfect time to give it a try. It’s one of those special desserts that invites smiles and seconds, with every bite offering a balance of tartness, sweetness, and lightness that feels like a warm hug. Whether for a family gathering or a simple treat, this pie is sure to become a beloved classic in your dessert repertoire.
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Rhubarb Meringue Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Rhubarb Meringue Pie combines the tartness of fresh rhubarb with a sweet, fluffy meringue topping over a buttery, flaky pie crust. The pie features a tender rhubarb filling thickened with cornstarch and topped with a golden, glossy meringue baked to perfection. A perfect dessert for spring or summer gatherings, this pie delivers a delightful balance of tangy and sweet flavors with contrasting textures.
Ingredients
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 during baking. Line the chilled crust with parchment paper, fill it with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake an additional 5 minutes until the crust is lightly golden.
- Make the Rhubarb Filling: In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently to prevent sticking. Continue until the mixture thickens and the rhubarb softens while still retaining some texture. Remove from heat and let the filling cool slightly.
- Whip the Meringue: In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add sugar while continuing to whip, ensuring stiff, glossy peaks form. Beat in the vanilla extract and a pinch of salt to enhance flavor and stabilize the meringue.
- Top and Bake: Pour the cooled rhubarb filling into the baked pie crust. Spread the meringue evenly over the filling, making sure to seal the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks on the surface of the meringue. Bake at 325°F (160°C) for 20 to 25 minutes, or 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 topping. Serve the pie at room temperature or slightly chilled for the best texture and flavor.
Notes
- Using room temperature egg whites is essential for achieving the best meringue volume.
- Blind baking the crust prevents it from becoming soggy when the filling is added.
- Ensure the bowl and beaters are completely clean and free of grease before whipping egg whites for optimal results.
- You can substitute cornstarch with flour if preferred, though cornstarch yields a clearer filling.
- Serve the pie within a day or two for the best texture, as meringue can become soggy over time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
