RHUBARB MERINGUE PIE
My grandma used to make this pie every spring when the rhubarb came up. Now that she's 90 years old, I had to learn to make it myself! This is best with fresh rhubarb, but frozen also works well. This is my favorite way to eat rhubarb-the custard layer really mellows it and is so delicious!
Provided by Kaarin
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
- Put rhubarb in pie pan.
- Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
- Bake at 400 degrees for 30 minutes, till half done.
- Meanwhile, separate eggs, reserving whites in a mixing bowl.
- Beat yolks with 2 tablespoons sugar till light colored, then add milk.
- Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
- Watch closely-custard is done when a knife inserted in the middle comes out clean.
- Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
- Spread meringue over the custard.
- Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
- Best served cold.
- Keep refrigerated.
Nutrition Facts : Calories 2110.3, Fat 81.9, SaturatedFat 25.1, Cholesterol 600.6, Sodium 1256, Carbohydrate 308.1, Fiber 13.6, Sugar 188.9, Protein 42
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Funny Ideas
f_i67@gmail.comThis recipe is a fail. The meringue never set and the filling was runny.
Billy Butcher
butcher_billy22@yahoo.comThe crust on this pie was a little soggy. I think I'll try pre-baking it next time.
Musammat Umaima
musammat.umaima@yahoo.comThis pie is a bit too sweet for my taste. I think I'll try using less sugar next time.
Krymsen Fire
f_k99@hotmail.frI'm not a big fan of rhubarb, but I loved this pie. The meringue is what really makes it.
Rome Akter
r.a68@hotmail.comThis pie is perfect for a special occasion. It's beautiful and delicious.
Alice Mueni
alice3@aol.comThe meringue on this pie is so light and fluffy. It's like eating a cloud.
Cheryl Lane
cl@gmail.comThis recipe is a keeper! I will definitely be making this pie again and again.
Happiness Lovelyn
happiness.l@gmail.comI love the tartness of the rhubarb in this pie. It's a nice contrast to the sweetness of the meringue.
Xander Delight
x4@yahoo.comThis pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that is sure to impress your guests.
Jam Sidieq
j@hotmail.frI've made this pie several times and it's always a winner. The rhubarb and meringue are a perfect combination. I like to add a little extra vanilla extract to the meringue for extra flavor.
Nour Hany
h98@yahoo.comThis recipe is easy to follow and the pie turned out perfectly. The crust was flaky and the filling was delicious. I highly recommend this recipe.
Adri
adri75@gmail.comI made this pie for a potluck and it was a hit! Everyone loved the combination of rhubarb and meringue. I will definitely be making it again.
SOTHATUKNOW Yes
sothatuknow.y54@yahoo.comThis rhubarb meringue pie is a classic dessert that always impresses. The filling is tart and sweet, while the meringue is light and fluffy. It's a perfect balance of flavors and textures.