RHUBARB MERINGUE PIE
A sweet and creamy rhubarb custard filling topped with meringue.
Provided by Marsha Mitchell Hiebert
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
- Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
- Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
- Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
- Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.1 g, Cholesterol 107.9 mg, Fat 17.2 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 6.2 g, Sodium 209.9 mg, Sugar 42.6 g
CONTEST-WINNING RHUBARB MERINGUE PIE
Make and share this Contest-Winning Rhubarb Meringue Pie recipe from Food.com.
Provided by Lise in Indiana
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 393, Fat 19.4, SaturatedFat 9.1, Cholesterol 109.8, Sodium 132.2, Carbohydrate 51.2, Fiber 1.2, Sugar 36.2, Protein 5.1
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
CONTEST-WINNING RHUBARB MERINGUE PIE
My husband's grandmother was an excellent cook, but she didn't always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. -Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small 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 dough to fit a 9-in. pie plate. Trim to 1/2 in. 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° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. 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 until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, Fat 19g fat (9g saturated fat), Cholesterol 129mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
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