Favorite Recipe – Rhubarb Meringue Pie
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June is the month for my favorite rhubarb meringue pies. With my first crop of rhubarb, I made my first couple of pies and thought I’d share my recipe with you. Almost thirty-five years ago I got this recipe from my employer’s mother, Frieda Wright, a minister’s wife. I’ve tweaked it a little (I don’t think she used frozen pie shells) but it is essentially the same. (You can grab the free printable for the recipe in this post.)
My rhubarb plant was transplanted from the original plant in my childhood home. Actually, the original plant was transplanted to my two previous homes first, before coming here.
Rhubarb Meringue Pie Ingredients & First Steps...Part One
Start with fresh rhubarb stalks – enough to make at least four cups for one pie. Chop them in approximately 1″ pieces.
You will also need two deep dish pie shells which you can buy frozen or make from scratch from your own recipe. I haven’t perfected one yet that I think is good enough to share, but if anyone else does, please leave it in the comments below. Prick the pie crusts with a fork and prebake approximately ten minutes or follow the directions on the package.
Cooking the rhubarb...
I use a big pot to boil the rhubarb in water for approximately five minutes. As an alternative, you can just pour boiling water over the rhubarb and cook a few minutes longer with the crumble.
Rhubarb Crumble ingredients...
For two pies:
- 4 egg yolks
- 2 cups sugar
- 4 tablespoons of flour
- 2 pinches of salt
Making the Crumble...
Separate the egg yolks and whites and save the whites for the meringue. Mix the sugar, flour and salt in a bowl. Then mix in the egg yolks.
Put the drained rhubarb in the pie shells and then add the crumble topper.
Bake the pies for approximately twenty minutes until the crumble is a little crispy, but not brown.
Meringue ingredients...
For two pies:
- 4 egg whites
- 4 tablespoons water
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 8 tablespoons sugar
Making the Meringue...
Mix the water, salt and cream of tartar in the egg whites with a hand mixer. Then gradually mix in the sugar until light and fluffy, but don’t over mix. Spread mix over top of pies.
Final Steps...
Bake pies for approximately 15 to 20 minutes until meringue is nicely browned. Let cool and then enjoy!
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