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
RHUBARB & CUSTARD MERINGUE TART
Bake our fabulous meringue tart that boasts the classic combination of rhubarb and custard. It makes a great dinner party centrepiece
Provided by Rosie Birkett
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 13
Steps:
- To make the pastry, sift the flour into a bowl with a pinch of salt, sugar and ground ginger. Rub in the butter until you have a breadcrumb consistency, then add 30-50ml of cold water, stirring with a flat-bladed knife until the crumbs form a dough. Knead the pastry briefly until smooth, then wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. Arrange the rhubarb in the tray in a neat layer, scatter over 250g of the sugar and scrape out the vanilla pod over it. Add the orange juice and zest and cover tightly with foil. Bake for 20-30 mins, until the rhubarb is soft. Remove from the oven and cool. Strain off the syrup using a sieve - you'll need this later for the meringue.
- Roll out the pastry on a floured surface. Line a 20cm tart tin, leaving an overhang. Pop into the fridge to chill for 30 mins. Once chilled, cover the case with baking parchment, fill with baking beans and blind bake for 25 mins, until golden. Remove the baking beans and bake for 5 mins more to crisp up the bottom. Allow to cool, then remove from the tin to a plate.
- For the custard, combine the remaining sugar with the egg yolks and whisk vigorously, until really pale and frothy. Gently heat the cream and milk in a pan until it's almost boiling. Remove from the heat and briefly allow to cool before pouring a little of the cream mix onto the egg yolks and stirring to combine. Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon. Cook until the mixture coats the back of a spoon (about 5 mins). Remove from the heat and pour into a jug or mixing bowl.
- Divide the rhubarb in half, reserving the pinkest, prettiest lengths. Blitz the other half to a purée in a food processor and add to the custard. Fill the tart and top with the rhubarb. Chill until needed.
- To make the Italian meringue, measure out 160g of the rhubarb poaching syrup and bring to the boil. You need to it be about 118C (this will cook the egg whites to set the meringue). In the bowl of a stand mixer, whisk the egg whites until they form soft peaks. Add the cream of tartar and mix. When the syrup has reached 118C on a cooking thermometer, carefully pour it down the sides of the stand mixer and whisk until you have a smooth, fluffy meringue. Fill a piping bag with a medium star nozzle and pipe little meringue kisses over the tart. Use a blowtorch to gently scorch the meringue and serve straight away.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE
A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes back to the 1930s or 40s in my family. As a child, I usually asked for this pie instead of cake for my birthday. Since the rhubarb is cooked down into a slightly chunky custard filling, this recipe does not require tender springtime rhubarb and can be made whenever rhubarb is available (even frozen).
Provided by Dave Peterson
Categories Rhubarb Pie
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
- Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
- Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
- Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
- Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 68.4 g, Cholesterol 88.6 mg, Fat 15.9 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 217.4 mg, Sugar 53 g
DIANNE'S RHUBARB CUSTARD PIE
This is an old family recipe that has been handed down, most recently from my mother Dianne to me. It is hard to find pies like this anymore. I think Martha Stewart would approve.
Provided by Kimke
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Mix milk and eggs together.
- Mix flour, sugar, and nutmeg and add to milk and eggs.
- Beat all together.
- Add rhubarb blending well.
- Fill pastry lined pan.
- Dot with butter.
- Lattice top crust optional.
- Bake 400 till brown; Approximately 1 hour.
Nutrition Facts : Calories 2011.4, Fat 17.7, SaturatedFat 5.9, Cholesterol 640.2, Sodium 250.1, Carbohydrate 449, Fiber 9.7, Sugar 406.3, Protein 27.8
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