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    You are in: Home / Recipes / Rhubarb Meringue Pie Recipe
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    Rhubarb Meringue Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 28, 2005

      Dh almost inhaled this. I made it just as the recipe states, I just skipped the pie crust. Be aware that, at least in my experience, this is very soupy when removed from the oven. It solidifies when chilled. The egg floated to the top and center of the pie and formed a very thin layer of egg "custard" that was congealed. The knife never did come out clean so don't overcook the egg waiting for the rhubarb juice and sugar mixture to thicken.

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    • on November 11, 2006

      I thought that this recipe was excellant. Well worth the extra effort and time. I made 24 tarts instead of a pie. What a lovely treat these little jewels were. Crisp pastry, tart rhubarb, sweet custard and lightly toasted meringue. Yummy!

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    • on May 16, 2005

      Very good! I used a mix of splenda/sugar with the flour mix in step 3. The pie tastes much richer than the typical rhubarb custard pie, and I think it's is easier to make, too. I didn't need to use a knife to test the custard--I could tell by the way it looked. Next time, I'll probably use just a bit more rhubarb (1/4 c).

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    Nutritional Facts for Rhubarb Meringue Pie

    Serving Size: 1 (1148 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2110.3
     
    Calories from Fat 737
    34%
    Total Fat 81.9 g
    126%
    Saturated Fat 25.0 g
    125%
    Cholesterol 600.5 mg
    200%
    Sodium 1255.9 mg
    52%
    Total Carbohydrate 308.0 g
    102%
    Dietary Fiber 13.6 g
    54%
    Sugars 188.9 g
    755%
    Protein 42.0 g
    84%

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