MERINGUE RHUBARB PIE
My husband and brother, former "rhubarb haters", now can't wait for the first stalks of that plant to appear, heralding spring and their favorite pie!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate., Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool slightly., Pour filling into crust. Bake at 375° for 25-30 minutes., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 386 calories, Fat 14g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 363mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
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Kaium Prodhan
[email protected]This pie is perfect for a summer picnic.
Jermari Mitchell
[email protected]This pie is a great way to impress your guests.
Kpoli Baa
[email protected]I would recommend this recipe to anyone who loves rhubarb pie.
Karmoni Mathews
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort.
Abdel Latif
[email protected]I've never made a meringue pie before, but this recipe was easy to follow.
Dyego Fogi
[email protected]This pie is a great way to use up leftover rhubarb.
Manoj Bamrel
[email protected]I'm not a huge fan of rhubarb, but I actually really enjoyed this pie.
Sarita Majhi
[email protected]This pie is perfect for a special occasion!
Sara Forder
[email protected]I would definitely make this pie again, but I would use a different recipe for the crust.
Joy muotto
[email protected]This pie was a little more work than I expected, but it was worth it in the end.
Jace Couto
[email protected]I had some trouble getting the crust to brown properly, but the pie still tasted great.
sameer dars11
[email protected]The meringue on this pie was a little too soft for my liking, but the rhubarb filling was delicious.
kamrul Hshahed
[email protected]This pie was a bit too tart for my taste, but I think that's just because I don't like rhubarb very much.
Antwon Frost
[email protected]I've made this pie several times and it always turns out great. It's a family favorite!
bernard oseimensah
[email protected]This is my new favorite pie recipe! The rhubarb filling is perfectly balanced with the sweetness of the meringue.
Luis Dominguez
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the combination of the sweet meringue and the tangy rhubarb.
John Hezekiah
[email protected]This meringue rhubarb pie was a delicious and impressive dessert! The filling was tart and tangy, while the meringue was light and fluffy. The crust was flaky and buttery. I would definitely recommend this recipe to anyone looking for a special treat