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

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Instructions

Preheat oven to 350°F (175°C).
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.
Bake crust for 15 minutes until lightly golden. Let cool.
In a saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and bubbly.
In a separate bowl, whisk egg yolks, lemon juice, and butter.
Temper yolks with a little hot rhubarb mixture, then return to the saucepan. Cook for 1 more minute.
Pour rhubarb filling over the cooled crust.
Beat egg whites and cream of tartar to soft peaks. Gradually add sugar, beating to stiff peaks. Fold in vanilla.
Spread meringue over hot filling, sealing edges.
Bake 15–20 minutes until golden brown.
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.