Why You’ll Love This Recipe
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Combines creamy, tart rhubarb filling with sweet, fluffy meringue
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Perfect for showcasing seasonal rhubarb
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Stunning presentation that’s sure to impress guests
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Easy to make with simple, everyday ingredients
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Delicious served chilled or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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For the crust:
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1 cup all-purpose flour
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1/4 cup powdered sugar
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1/4 cup unsalted butter, softened
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1/2 teaspoon vanilla extract
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For the filling:
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2 cups rhubarb, chopped (fresh or frozen)
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1 cup granulated sugar
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1/4 cup cornstarch
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2 cups water
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3 large egg yolks
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1 tablespoon lemon juice
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1 tablespoon butter
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For the meringue:
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3 large egg whites
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1/4 teaspoon cream of tartar
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1/2 cup granulated sugar
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1/2 teaspoon vanilla extract
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Directions
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Preheat the oven to 350°F (175°C). In a bowl, mix flour and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in vanilla extract. Press into the bottom of an 8×8 inch baking dish and bake for about 15 minutes or until lightly golden. Let cool.
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In a saucepan, combine chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and bubbly.
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In a separate bowl, whisk egg yolks, lemon juice, and butter. Temper the yolks by gradually adding some of the hot rhubarb mixture, then stir the yolk mixture back into the saucepan. Cook for another minute until fully thickened.
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Pour the rhubarb filling over the cooled crust.
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For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Fold in the vanilla extract.
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Spread the meringue over the rhubarb filling, sealing to the edges to prevent shrinking.
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Bake for 15-20 minutes until the meringue is golden brown.
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Cool before cutting into squares. Serve chilled or at room temperature.
Servings and timing
This recipe makes about 9 generous squares and takes approximately 1 hour total (30 minutes prep, 30 minutes bake).
Variations
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Add blueberries or strawberries to the rhubarb filling for a berry twist.
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Sprinkle crushed almonds or pecans over the meringue before baking for added crunch.
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Use a graham cracker crust for a different flavor profile.
Storage/Reheating
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Store leftovers loosely covered in the refrigerator for up to 2 days.
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Best enjoyed cold or at room temperature; reheating is not recommended as it can affect the meringue texture.
FAQs
Can I use frozen rhubarb?
Yes, thaw and drain it well before using to avoid excess moisture.
Why does my meringue weep?
Ensure the meringue is spread over hot filling and touches the crust edges to seal properly.
Can I make this dessert ahead of time?
It’s best made fresh, but it can be prepared a few hours in advance and refrigerated.
Can I use a store-bought crust?
Absolutely. A pre-made crust will save time without sacrificing flavor.
How do I know when the meringue is done?
The meringue should be golden brown and firm to the touch.
What can I substitute for cream of tartar?
Use an equal amount of lemon juice or white vinegar to stabilize the egg whites.
Can I add other fruits?
Yes, adding strawberries, blueberries, or raspberries can enhance the filling.
How do I store leftovers?
Cover the dessert loosely and keep it refrigerated for best results.
Can I freeze this pie?
Freezing is not recommended as the meringue may not retain its texture after thawing.
Is rhubarb healthy?
Yes, rhubarb is low in calories and rich in vitamins K and C, though the dessert itself is best enjoyed in moderation due to sugar content.
Conclusion
This Easy Rhubarb Meringue Pie is a stunning and delicious dessert that’s perfect for celebrating spring and summer flavors. Its delightful mix of buttery crust, tangy rhubarb, and sweet meringue makes every bite a little slice of sunshine. Try it for your next gathering and watch it disappear in no time!
Easy Rhubarb Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Rhubarb Meringue Pie features a buttery crust, tangy-sweet rhubarb filling, and a fluffy golden meringue topping. A beautiful spring and summer dessert that’s simple to make and sure to impress!
Ingredients
For the crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
For the filling:
2 cups rhubarb, chopped (fresh or frozen)
1 cup granulated sugar
1/4 cup cornstarch
2 cups water
3 large egg yolks
1 tablespoon lemon juice
1 tablespoon butter
For the meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, mix flour and powdered sugar. Cut in softened butter until crumbly. Stir in vanilla. Press into the bottom of an 8×8 inch baking dish.
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Bake crust for 15 minutes until lightly golden. Let cool.
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In a saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and bubbly.
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In a separate bowl, whisk egg yolks, lemon juice, and butter.
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Temper yolks with a little hot rhubarb mixture, then return to the saucepan. Cook for 1 more minute.
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Pour rhubarb filling over the cooled crust.
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Beat egg whites and cream of tartar to soft peaks. Gradually add sugar, beating to stiff peaks. Fold in vanilla.
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Spread meringue over hot filling, sealing edges.
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Bake 15–20 minutes until golden brown.
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Cool completely before cutting into squares. Serve chilled or at room temperature.
Notes
Add strawberries or blueberries for a fruity twist.
Top meringue with chopped nuts for added crunch.
Substitute a graham cracker crust for a different base flavor.
Best served the same day; meringue can soften over time.
Frozen rhubarb should be thawed and drained well before use.
