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Contest-Winning Rhubarb Meringue Pie

The scent of rhubarb baking always takes me back to my grandmother’s kitchen. She had a small patch of the ruby-red stalks growing right beside her back porch, and every spring, it felt like we were swimming in rhubarb. While she made crumbles and jams galore, it was her rhubarb meringue pie that held a special place in my heart. The tangy filling, perfectly balanced by the sweet, billowy meringue, was a symphony of flavors and textures that I still crave to this day. I’m excited to share this amazing contest-winning recipe that I’m sure will impress your family as much as it impressed mine!

Recipe Overview

Prep Time: 1 hour 30 minutes (includes chilling time)
Cook Time: 1 hour 15 minutes – 1 hour 25 minutes
Total Time: 2 hours 45 minutes – 2 hours 55 minutes
Servings: 6-8
Yield: 1 pie
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon sugar
¼ cup shortening
1 tablespoon beaten egg
¼ teaspoon white vinegar
3 – 4 ½ teaspoons cold water

For the Filling:

3-4 cups chopped fresh rhubarb (see note) or 3-4 cups frozen rhubarb (see note)
1 cup sugar
1 dash salt
3 egg yolks
1 cup heavy whipping cream

For the Never-Fail Meringue:

4 teaspoons sugar
4 tablespoons all-purpose flour
2 teaspoons cornstarch
⅓ cup water
3 egg whites
⅛ teaspoon cream of tartar
⅓ cup sugar

Ingredient Notes:

When measuring frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.
Adjust the amount of rhubarb based on your preference for tartness.

Equipment Needed

9-inch pie plate
Mixing bowls
Fork
Small saucepan
Whisk
Electric mixer
Measuring cups and spoons
Cooling rack

Instructions

Prepare the pie crust: In a medium-sized bowl, combine the flour, salt, and sugar. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, combine the beaten egg and white vinegar. Sprinkle this mixture over the flour mixture.
Gradually add the cold water, one teaspoon at a time, tossing with a fork until a ball forms. Be careful not to overwork the dough.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or until it’s easy to handle. This chilling time is crucial for preventing the crust from shrinking during baking.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the pastry to fit a 9-inch pie plate. Gently transfer the dough to the pie plate and trim the edges to ½ inch beyond the edge of the plate. Flute the edges decoratively.
Place the chopped rhubarb evenly into the prepared pie crust. If using frozen rhubarb, be sure to drain it well.
In a separate mixing bowl, whisk together the 1 cup sugar, salt, egg yolks, and heavy whipping cream until well combined.
Pour the egg yolk mixture evenly over the rhubarb in the crust.
Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center of the filling comes out clean. The filling should be set, but with a slight jiggle.
While the pie is baking, prepare the meringue: In a small saucepan, combine 4 teaspoons of sugar and the cornstarch. Gradually stir in the water, making sure there are no lumps.
Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1-2 minutes, or until the mixture has thickened and is translucent.
Remove from heat and cool to room temperature. This step is important to prevent the meringue from weeping.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer until frothy. The bowl and beaters must be completely grease-free for the meringue to whip properly.
Add the cooled cornstarch mixture to the egg whites and beat on high speed until soft peaks form.
Gradually beat in the remaining ⅓ cup of sugar, one tablespoon at a time, on high speed until stiff, glossy peaks form and the sugar is completely dissolved. The meringue should be smooth and hold its shape.
Once the pie filling is set, remove the pie from the oven and immediately spread the meringue evenly over the hot filling, making sure to seal the edges of the meringue to the crust. This helps prevent the meringue from shrinking. You can create decorative swirls with the back of a spoon if desired.
Return the pie to the oven and bake for an additional 15 minutes, or until the meringue is golden brown. Keep a close eye on the pie to prevent the meringue from burning.
Remove the pie from the oven and cool completely on a wire rack for at least 1 hour before serving. This allows the filling to set completely and the meringue to stabilize.
Store the pie in the refrigerator.

Expert Tips & Tricks

Preventing a Soggy Crust: Blind baking the crust partially before adding the filling can help prevent a soggy bottom.
Perfecting the Meringue: Ensure your mixing bowl and beaters are scrupulously clean for optimal meringue volume. Adding a pinch of salt to the egg whites can also help stabilize them.
Preventing Weeping Meringue: The key to a stable meringue is dissolving the sugar completely. Make sure the meringue forms stiff, glossy peaks before spreading it on the pie. Sealing the meringue to the crust prevents it from shrinking and weeping.
Thickening the Filling: If your rhubarb seems especially juicy, you can add a tablespoon of cornstarch to the filling mixture to ensure it sets properly.
Frozen Rhubarb: Frozen rhubarb works beautifully in this pie. Be sure to thaw and drain it thoroughly before adding it to the crust.

Serving & Storage Suggestions

Serve the rhubarb meringue pie chilled or at room temperature. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes a delightful accompaniment. To store the pie, cover it loosely with plastic wrap or place it in an airtight container and refrigerate. The pie will keep for 2-3 days in the refrigerator, though the meringue may soften slightly over time. Freezing is not recommended as it significantly alters the texture of the meringue and filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	393 kcal	N/A
Calories from Fat	174 g	44%
Total Fat	19.4 g	29%
Saturated Fat	9.1 g	45%
Cholesterol	109.8 mg	36%
Sodium	132.2 mg	5%
Total Carbohydrate	51.2 g	17%
Dietary Fiber	1.2 g	5%
Sugars	36.2 g	144%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Crust: Substitute the all-purpose flour in the crust with a gluten-free pie crust mix.
Dairy-Free Filling: Replace the heavy whipping cream with coconut cream for a dairy-free option. The flavour will alter slightly.
Lemon Zest: Add 1 teaspoon of lemon zest to the rhubarb filling for a brighter, more citrusy flavor.
Spice it up: Add 1/2 teaspoon of ground ginger or cinnamon to the rhubarb filling for a warm, comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, frozen rhubarb works perfectly. Be sure to thaw it completely and drain off any excess liquid before using.

Q: Why is my meringue weeping?
A: Weeping meringue is often caused by under-whipped egg whites, undissolved sugar, or high humidity. Ensure your egg whites are whipped to stiff, glossy peaks and the sugar is fully dissolved.

Q: How do I prevent my pie crust from shrinking?
A: Chilling the dough before rolling it out helps prevent shrinkage. Also, avoid overworking the dough, and use pie weights or dried beans when blind baking the crust.

Q: Can I make the pie ahead of time?
A: The pie can be made a day in advance, but the meringue is best if added the day of serving. Store the baked pie in the refrigerator.

Q: What if my meringue starts to brown too quickly?
A: If the meringue starts to brown too quickly in the oven, loosely tent the pie with foil to prevent burning.

Final Thoughts

This Contest-Winning Rhubarb Meringue Pie is a guaranteed crowd-pleaser. The tangy rhubarb filling, combined with the sweet, airy meringue, creates a perfect balance of flavors and textures that’s simply irresistible. Don’t be intimidated by the multiple steps – each one is straightforward and contributes to the overall success of the pie. I encourage you to give this recipe a try and experience the joy of creating this delicious dessert. Serve it with a cup of hot tea or coffee, and enjoy the compliments that are sure to come your way. And please, let me know how it turns out for you! Your feedback and experiences are always welcome. Happy baking!

Contest-Winning Rhubarb Meringue Pie Recipe