There’s something undeniably magical when tangy rhubarb meets fluffy meringue in this Rhubarb Meringue Pie, creating a dessert that perfectly balances sweet and tart with a light, airy topping. This dessert not only looks stunning with its golden peaks but also delivers layers of texture and flavor that melt in your mouth. Whether it’s a family gathering, a potluck, or just a comforting treat, Rhubarb Meringue Pie brings joy in every slice.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Tangy rhubarb and sweet fluffy meringue combine to create a mouthwatering contrast.
- Beautiful Presentation: The golden-brown peaks of meringue add a wow factor to any dessert table.
- Simple Ingredients: Uses pantry staples that come together easily, even if you’re new to baking.
- Versatile for Seasons: Enjoy it in spring when rhubarb is fresh or use frozen rhubarb year-round.
- Impress Your Guests: A classic yet unique dessert that sparks compliments every time.
Ingredients You’ll Need
The ingredients for this Rhubarb Meringue Pie are simple yet essential, each playing a vital role in balancing tartness, sweetness, and texture. From crisp rhubarb stalks to fluffy, glossy egg whites, every component works in harmony to deliver that dreamy pie experience.
- Fresh Rhubarb: Tart and fibrous, it’s the star that gives the pie its signature tang.
- Sugar: Balances rhubarb’s tartness and sweetens the filling properly.
- Egg Whites: Whipped into stiff peaks for the light and airy meringue topping.
- Pie Crust: A buttery, flaky base that holds the filling and adds a satisfying crunch.
- Cornstarch or Flour: Thickens the rhubarb filling so it sets nicely.
- Lemon Juice: Enhances the brightness of the rhubarb and deepens the flavor layers.
- Vanilla Extract: Adds warm, aromatic notes to the meringue topping.
- Salt: Balances flavors and enhances sweetness.
Variations for Rhubarb Meringue Pie
This Rhubarb Meringue Pie is wonderfully adaptable and easy to customize. Whether you want to tweak flavors or accommodate dietary needs, there’s a variation perfect for you.
- Strawberry-Rhubarb Twist: Add fresh strawberries to complement the tartness with natural sweetness.
- Gluten-Free Crust: Substitute the traditional crust with a gluten-free option for sensitive diets.
- Vegan Meringue: Use aquafaba (chickpea water) instead of egg whites for a plant-based meringue.
- Lemon Zest Boost: Add a bit of lemon zest to the filling for extra citrusy brightness.
- Spiced Rhubarb: Include cinnamon or ginger for a warming spice note that adds complexity.
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How to Make Rhubarb Meringue Pie
Step 1: Prepare the Pie Crust
Start by rolling out your favorite pie crust into a 9-inch pie dish. Chill the crust in the fridge for 15 minutes to prevent shrinking. Then, blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
Step 2: Make the Rhubarb Filling
Chop fresh rhubarb into 1/2-inch pieces and combine it with sugar, cornstarch, lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens and the rhubarb softens but retains a bit of texture. Remove from heat and let cool slightly before pouring into the baked pie crust.
Step 3: Whip the Meringue
Beat egg whites in a clean bowl until foamy. Gradually add sugar while continuing to whip until stiff peaks form. Beat in a splash of vanilla extract to enhance the flavor. The meringue should be glossy and firm enough to hold its shape.
Step 4: Top and Bake
Spread the meringue evenly over the rhubarb filling, making sure to seal the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks for texture. Bake at 325°F (160°C) for 20–25 minutes, or until the meringue is golden and slightly crisp on the outside.
Step 5: Cool and Serve
Allow the pie to cool completely on a wire rack to set the filling and keep the meringue stable. For the best texture, serve the pie at room temperature or slightly chilled.
Pro Tips for Making Rhubarb Meringue Pie
- Use Room Temperature Eggs: They whip faster and reach better volume for your meringue topping.
- Seal the Meringue Edges: Press the meringue firmly against the crust edges to prevent shrinking and weeping.
- Strain Rhubarb Filling: Cooking mixture slowly and stirring constantly prevents lumps and ensures smooth thickening.
- Avoid Overbaking: Remove the pie as soon as the meringue is golden to keep it soft inside.
- Chill Before Serving: This helps the pie set completely and makes slicing easier.
How to Serve Rhubarb Meringue Pie
Garnishes
Sprinkle freshly grated lemon zest or a light dusting of powdered sugar to add an extra touch of elegance and brighten the flavors on top of the meringue.
Side Dishes
Serve warm whipped cream or a scoop of vanilla ice cream alongside the pie for a luscious complement that melts beautifully with each bite.
Creative Ways to Present
For a charming twist, serve individual mini Rhubarb Meringue Pies in ramekins or tart pans, perfect for parties and easier portion control.
Make Ahead and Storage
Storing Leftovers
Keep leftover pie tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent the meringue from drying out.
Freezing
Freezing is not ideal because the meringue can become sticky and watery when thawed, but you can freeze the rhubarb filling separately for up to 3 months.
Reheating
Reheat slices gently in a low oven (about 300°F/150°C) for 5-10 minutes if you want a warm dessert, but avoid reheating in the microwave to preserve the meringue texture.
FAQs
Can I use frozen rhubarb for this Rhubarb Meringue Pie?
Yes, frozen rhubarb works well but make sure to thaw and drain any excess liquid before cooking to avoid a watery filling.
How do I prevent my meringue from weeping?
Ensure your bowl and utensils are clean and free of fat, add sugar gradually while whipping, and seal the meringue edges to the crust tightly.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and refrigerate it; however, it’s best to consume within 24 hours for optimal meringue texture.
Is Rhubarb Meringue Pie gluten-free?
Traditional recipes use regular pie crust containing gluten, but you can easily substitute with a gluten-free crust to accommodate dietary needs.
How long does Rhubarb Meringue Pie last?
When stored properly in the refrigerator, it stays fresh for up to 3 days; beyond that, meringue quality tends to decline.
Final Thoughts
Rhubarb Meringue Pie is a true classic that offers something special with every bite—a vibrant tang from the rhubarb paired with the delicate sweetness of fluffy meringue. It’s a dessert that invites smiles, whether you’re baking it for a special occasion or a cozy afternoon treat. Give this recipe a try and enjoy the wonderful flavors and textures that make it a personal favorite.
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Rhubarb Meringue Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian (can be made vegan with substitutions)
Description
Rhubarb Meringue Pie combines the tangy, fibrous bite of fresh rhubarb with a fluffy, sweet meringue topping for a perfectly balanced dessert. This classic pie features a buttery, flaky crust, a thickened tart filling brightened with lemon juice, and golden brown meringue peaks that add an airy texture and stunning presentation. Ideal for family gatherings or comforting treats, this pie is adaptable for various dietary needs and seasons, delivering joy in every flavorful slice.
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 Topping
- 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. Line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 5 minutes until lightly golden.
- Make the Rhubarb Filling: Combine chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens and rhubarb softens but retains some texture. Remove from heat and let cool slightly.
- Whip the Meringue: Beat egg whites in a clean, grease-free bowl until foamy. Gradually add sugar while continuing to whip until stiff, glossy peaks form. Beat in vanilla extract and a pinch of salt for enhanced flavor and stability.
- Top and Bake: Pour the cooled rhubarb filling into the baked pie crust. Spread the meringue evenly over the filling, sealing the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks on the meringue surface. Bake at 325°F (160°C) for 20–25 minutes 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. Serve at room temperature or slightly chilled for best texture.
Notes
- Use room temperature eggs for faster whipping and better volume.
- Seal the meringue edges firmly against the pie crust to prevent shrinking and weeping.
- Cook the rhubarb filling slowly with constant stirring to avoid lumps and ensure smooth thickening.
- Avoid overbaking the pie; remove it once the meringue is golden to maintain a soft interior.
- Chilling the pie before serving helps it set completely and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg