Rhubarb Meringue Pie
This Rhubarb Meringue Pie is the perfect balance of tart and sweet, with a buttery crust, a luscious rhubarb filling, and a light-as-air meringue that toasts beautifully in the oven. It’s the kind of dessert that feels special—one that makes an appearance at family gatherings, summer cookouts, or just when we need a little extra sweetness in our day.
I first made this pie when I found myself with an abundance of rhubarb from my neighbor’s garden. I wanted something beyond the classic rhubarb crisp, something that would truly let the fruit shine. The moment I pulled this pie from the oven, golden peaks standing tall, I knew it was a winner. The reaction from my family confirmed it—one slice in, and we were all hooked. The tartness of the rhubarb, softened by just the right amount of sugar, melts into a creamy filling, while the meringue adds a delicate sweetness that makes every bite heavenly. It’s the kind of recipe you make once and never forget, a show-stopper that’s surprisingly simple to pull together. Trust me, once you try it, you’ll find yourself making it again and again.
Questions I Often Get Asked About This Recipe
Can I use frozen rhubarb?
Yes! If using frozen rhubarb, make sure to thaw and drain it well to prevent excess liquid from making the filling runny.
Do I need to blind-bake the crust?
Yes, pre-baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
Why is my meringue weeping?
Meringue can weep due to excess moisture. Be sure to spread it onto the hot filling and bake immediately to help it set properly.
Can I make this pie ahead of time?
It’s best enjoyed fresh, but you can bake the crust and make the filling in advance. Add the meringue just before serving for the best texture.
What if I don’t have cream of tartar?
You can substitute lemon juice or white vinegar in the same quantity to help stabilize the meringue.
What You Need to Make Rhubarb Meringue Pie
Ingredients:
1 pre-baked 9-inch pie crust
4 cups rhubarb, chopped
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1 cup water
1 tablespoon butter
1 teaspoon vanilla extract
For the Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
How to Make Rhubarb Meringue Pie
Preheat oven to 350°F (175°C).
Prepare the rhubarb filling: In a saucepan, combine sugar, cornstarch, and salt. Stir in water and egg yolks, then add rhubarb. Cook over medium heat, stirring until thickened. Remove from heat, add butter and vanilla, then pour into the baked crust.
Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Mix in vanilla.
Assemble: Spread meringue over the hot filling, ensuring it touches the edges of the crust.
Bake for 12-15 minutes, until the meringue is golden brown.
Cool completely before serving.
Tips for Making the Best Rhubarb Meringue Pie
Always spread meringue on a hot filling to help prevent weeping.
Use fresh rhubarb for the best flavor, but frozen works in a pinch.
Let the pie cool completely before slicing to allow the filling to set.
Add a sprinkle of cornstarch to your sugar before beating it into the egg whites for extra stability.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! The tart rhubarb with the sweet meringue is a perfect match. This is a new family favorite!”
⭐️⭐️⭐️⭐️⭐️ “I was a little nervous about making meringue, but your tips made it so easy! The pie turned out beautifully.”
⭐️⭐️⭐️⭐️ “Great pie, but I’d personally add a bit more sugar to balance the tartness. Otherwise, it was perfect.”
⭐️⭐️⭐️⭐️⭐️ “I made this for a dinner party, and everyone raved about it! Definitely a keeper.”
⭐️⭐️⭐️⭐️ “Tastes great, but my meringue wept a little. I’ll try spreading it over a hotter filling next time!”
Printable Recipe
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Rhubarb Meringue Pie
A classic Rhubarb Meringue Pie with a buttery crust, tangy-sweet rhubarb filling, and a light, fluffy meringue topping. Perfect for family gatherings and special occasions!
Ingredients
- 1 pre-baked 9-inch pie crust
- 4 cups rhubarb, chopped
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the rhubarb filling: In a saucepan, combine sugar, cornstarch, and salt. Stir in water and egg yolks, then add rhubarb. Cook over medium heat, stirring until thickened. Remove from heat, add butter and vanilla, then pour into the baked crust.
- Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Mix in vanilla.
- Assemble: Spread meringue over the hot filling, ensuring it touches the edges of the crust.
- Bake for 12-15 minutes, until the meringue is golden brown.
- Cool completely before serving.
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