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Rhubarb Meringue Pie

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 1
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This is a perfect outdoor summer treat with a great balance of sweetness and tartness. Simply delicious! Recipe by
Created Feb 26, 2018
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  • 3 cups chopped rhubarb
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 tablespoons flour
  • 1 Pillsbury™ refrigerated pie crust (from a 2-crust box)
  • 3 egg whites
  • 2 tablespoons sugar
  • 1 teaspoon cream of tartar


  • 1
    Preheat the oven to 450°F and prepare your ingredients.
  • 2
    Remove pie crust from refrigerator and allow to come to room temperature. Place pie crust into pie pan and poke bottom and sides with a fork. Bake 8 to 10 minutes or until light brown. Cool.
  • 3
    Place the rhubarb in a large bowl and then add in the sugar, 2 large eggs, flour and vanilla. Mix together with a spoon. Place filling into cooled crust.
  • 4
    Reduce oven temperature to 375°F and bake pie for 35-45 minutes or until filling is bubbly and rhubarb is tender. Cool on a cooling rack while preparing meringue.
  • 5
    In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 2 tablespoons of sugar, 1 tablespoon at a time, until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust.
  • 6
    Bake 6-8 minutes or until meringue is lightly browned. (Cover crust edges with foil if they are getting too brown.) Cool at least 1 hour before serving. Rhubarb pie can be soft-set; feel free to serve in bowls instead of plates, with vanilla ice cream on top!

Nutrition Information

No nutrition information available for this recipe
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