Description
Indulge in the perfect balance of tart and sweet with this delectable Rhubarb Meringue Pie. Featuring vibrant fresh rhubarb and a light, airy meringue topping, this classic dessert brings the comforting essence of homemade baking with a beautiful springtime flair. The tangy filling contrasts wonderfully with the fluffy meringue, making every bite a delightful experience.
Ingredients
Scale
- Pie crust (homemade or store-bought)
- Fresh rhubarb, chopped (about 4 cups)
- 1 to 1¼ cups granulated sugar (adjust to taste)
- 3 tablespoons cornstarch
- 2 large egg yolks
- 4 large egg whites
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a bowl, combine chopped rhubarb, granulated sugar, and cornstarch. Toss to coat evenly.
- Prepare Crust: Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges to create a decorative border.
- Add Filling: Pour the rhubarb mixture into the prepared pie crust.
- Make Meringue: In a clean bowl, beat egg whites until stiff peaks form. Gradually add powdered sugar while continuing to beat until the meringue is glossy and smooth.
- Top Pie: Spread the meringue evenly over the rhubarb filling, sealing the edges to the crust to prevent shrinking.
- Bake: Bake for 30–35 minutes until the meringue is golden brown and the filling is bubbly.
- Cool: Allow the pie to cool completely before slicing and serving to let the filling set.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the meringue before beating.
- Make sure no yolk gets into the egg whites to achieve perfect peaks.
- Serve chilled or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg