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Rhubarb Meringue Pie

Name: Rhubarb Meringue Pie
Prep time: 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 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

Prep 15 min
Total 1 hr 15 min
Servings 1

This is a perfect outdoor summer treat with a great balance of sweetness and tartness. Simply delicious! Recipe by Tablespoon.com.

February 26, 2018

Ingredients

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

Steps

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!