Best Rhubarb Meringue Pie Recipes

CONTEST-WINNING RHUBARB MERINGUE PIE

Steps:

• In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.

DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
• Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
• Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
• Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
• Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
• Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.

RHUBARB MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
• 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.
• Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
• 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.
• Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

STRAWBERRY-RHUBARB MERINGUE PIE

Steps:

• In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°., In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

STRAWBERRY RHUBARB MERINGUE PIE

Steps:

• Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
• Preheat oven to 425 degrees F.
• Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
• In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
• In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
• Preheat the oven to 350 degrees F.
• In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
• Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
• Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
• In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
• Yield: dough for 1 single-crust 9-inch pie.

STRAWBERRY-RHUBARB CUSTARD MERINGUE PIE

Steps:

• 1. FILLING: In a medium-sized saucepan, combine the diced rhubarb, sliced strawberries, sugar, salt, flour, butter, and lemon juice or lemon oil. Let the mixture sit for about 15 minutes; the fruit will release its juice, and it'll be easier to cook.
• 2. Separate the eggs, reserving the whites. Cook the fruit mixture over low heat for several minutes, until the butter is melted and the mixture thins out. Stir in the cream, if you're using it. In a small bowl, whisk the egg yolks until light. Add a bit of the hot fruit to the yolks, stir well, then add the yolk mixture to the cooking fruit. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil. Remove the pan from the heat and let the mixture cool slightly.
• 3. CRUST: Place the pie crust dough on a well-floured surface, and roll it into a 12-inch circle. Place it in a 9-inch pie pan, preferably one with sides at least 1 1/2 inches high. Crimp the edges. Prick the bottom with the tines of a fork. Place a second pie pan, pie weights or foil over the crust. Bake the crust in a preheated 400° oven for 18 minutes; it won't be browned, but it should look set. Remove it from the oven, and cool slightly before removing the top pan, weights or foil. Baking: Pour the filling into the partially baked crust. Reduce the oven heat to 350°F and bake the pie for 20 minutes.
• 4. MERINGUE TOPPING: While the pie is baking, place the the reserved egg whites and cream of tartar in a medium-sized bowl, and beat them till they're foamy. Add the sugar a bit at a time, beating until the meringue is shiny and holds a peak. Place the water and cornstarch in a tiny saucepan or a microwave-safe container, and stir well. Over medium-low heat, or in the microwave, bring the mixture to a boil, stirring frequently; it should thicken and look cloudy. If you're using a microwave, stir every 30 seconds or so, to prevent a thick layer from forming on the bottom. Beat the gel mixture into the meringue. Remove the pie from the oven and spoon the meringue over the filling while the filling is still hot, making sure that the meringue makes contact with the crust all around the edges. Return the pie to the oven and bake for an additional 16 to 18 minutes, or until the meringue is lightly browned.

RHUBARB MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.
• Juice rhubarb. (You'll need 2 1/4 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
• Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.
• Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.

RHUBARB MERINGUE PIE

Steps:

• Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
• Put rhubarb in pie pan.
• Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
• Bake at 400 degrees for 30 minutes, till half done.
• Meanwhile, separate eggs, reserving whites in a mixing bowl.
• Beat yolks with 2 tablespoons sugar till light colored, then add milk.
• Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
• Watch closely-custard is done when a knife inserted in the middle comes out clean.
• Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
• Spread meringue over the custard.
• Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
• Best served cold.
• Keep refrigerated.

MERINGUE RHUBARB PIE

Steps:

• For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate., Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the 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. Cool slightly., Pour filling into crust. Bake at 375° for 25-30 minutes., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

RHUBARB MERINGUE PIE

Steps:

• 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.

CONTEST-WINNING RHUBARB MERINGUE PIE

Steps:

• Make a pie crust: In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
• On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges.
• Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
• In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
• In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
• Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

STRAWBERRY-RHUBARB MERINGUE PIE

Steps:

• Coat a 9" pie plate with cooking spray.
• Pour in crumbs and press to form an even layer.
• Bake in a preheated 375* F oven for 10 minutes.
• Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
• Bring to a boil; stir in gelatin.
• Remove from heat; add 1 tsp vanilla and remaining strawberries.
• Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
• Add remaining sugar and remaining vanilla; beat until stiff.
• Spoon berries onto piecrust; top with meringue.
• Bake for an additional 12 minutes.
• Let cool; refrigerate at least 3 hours.
• Enjoy!

CONTEST-WINNING RHUBARB MERINGUE PIE

Steps:

• In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.

CONTEST-WINNING RHUBARB MERINGUE PIE

Steps:

• In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
• In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature. In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.

RHUBARB MERINGUE PIE

Steps:

• Cover the rhubarb in boiling water. Let it stand for 5 minutes; drain the water. Blend the rhubarb with sugar, flour, orange juice, and a well beaten egg. Line a pie plate with the pastry. Fill with the rhubarb mixture. Bake in 450 degree oven for 30 minutes. Prepare the meringue by beating the egg whites until they are stiff, and gradually add sugar. Partially cool the pie, and then cover it with the prepared meringue. Bake until the meringue is browned in a 325 degree oven.