Contest-Winning Rhubarb Meringue Pie
![photo by Lise in Indiana](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/submissions/recipe/101432/B1Z6M1pfRTOPe1ua66uk_Rhubarb%2520Pie.jpg)
photo by Lise in Indiana
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/avatars/72_medthumb_hor.gif)
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
PASTRY
- 3⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄4 cup shortening
- 1 tablespoon beaten egg
- 1⁄4 teaspoon white vinegar
- 3 - 4 1⁄2 teaspoons cold water
-
FILLING
- 3 -4 cups chopped fresh rhubarb (see note) or 3 -4 cups frozen rhubarb (see note)
- 1 cup sugar
- 1 dash salt
- 3 egg yolks
- 1 cup heavy whipping cream
-
NEVER-FAIL MERINGUE
- 4 teaspoons sugar
- 4 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1⁄3 cup water
- 3 egg whites
- 1⁄8 teaspoon cream of tartar
- 1⁄3 cup sugar
directions
- Make a pie crust: In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
- On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges.
- Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
- In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
- In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
- Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lise in Indiana
Otterbein, IN
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>