Rhubarb Meringue Pie Recipe

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If you are looking for the best Rhubarb Meringue Pie Recipe, you have come to the right place!

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This easy and quick recipe for a meringue pie made with "the pie plant" (rhubarb), can be made with fresh or frozen rhubarb.

Yummy Rhubarb Meringue Pie Recipe

If you are using frozen rhubarb, thaw it first in a bowl over-top of a strainer, and discard the excess liquid.

I made this recipe today to take to my parents for a "coffee visit", and it was yummy!

Ingredients

FOR THE PIE

1 baked, 9" pastry pie shell
3 tbsp. butter
3 cups chopped, fresh or frozen, rhubarb
2 cups granulated sugar, divided
4 tbsp. corn starch
1/4 tsp. salt
1/2 cup whipping cream, (not whipped)
3 egg yolks
few drops of red food coloring (optional)

FOR THE MERINGUE

3 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
6 tbsp. granulated sugar
1/8 cup sliced almonds (optional)

Directions

FOR THE PIE

In a pan, melted the butter.

Add the rhubarb, and 1 1/2 cups of the sugar.

Cook mixture over medium heat, allowing mixture to simmer until rhubarb is tender, about 10 - 15 minutes.

In a bowl, combine the cornstarch, salt, whipping cream, and the remaining sugar, and beat.

Beat the egg yolks in a small bowl.

Add the egg yolk, and add 1 cup of the hot rhubarb from the pan to the cornstarch mixture, and continue to mix well.

Add the above mixture to the pan with cooked rhubarb, and bring to a boil, allowing to boil for 2 minutes. Stirring constantly, to avoid burning and sticking.

If desired, add a few drops of red food colouring and mix well.

Pour mixture into the prepared pastry shell.

FOR THE MERINGUE

In a bowl, beat the egg whites until foamy, add the vanilla and the cream of tartar.

Add the sugar, a little at a time, while continuing to beat (with an electric mixer), until stiff peaks form.

Spread the meringue over the pie while it is still warm, sealing to the edge of the pastry shell.

Add the sliced almonds on top.

Bake at 350° F for about 12 minutes, or until the meringue starts to turn a golden brown color.

Serve warm or cold.

Store any unused meringue pie in the refrigerator.

Serves 6 to 8.

Enjoy this scurmptious Rhubarb Meringue Pie Recipe!