Rhubarb Meringue Pie

This pie has a sweet and creamy rhubarb custard filling topped with fluffy white meringue.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 424 Calories

Ingredients

• 1 cup white sugar
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 cups chopped rhubarb
• 1 cup half-and-half
• 3 eggs, separated
• 1 (9 inch) unbaked single pie crust
• 0.25 cup white sugar
• 0.25 teaspoon cream of tartar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.

Step 3

Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.

Step 4

Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.

Step 5

Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.

Step 6

Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.