Contest-Winning Rhubarb Meringue Pie Recipe
My husband's grandmother was a great cook and didn't always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue.
My husband's grandmother was a great cook and didn't always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue.
- 1/4 teaspoon salt
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/4 teaspoon sugar
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 egg yolks
- 3 egg whites
- 1/4 cup shortening
- filling:
- dash salt
- 2 teaspoons cornstarch
- 1 tablespoon beaten egg
- 1/4 teaspoon white vinegar
- 3 to 4-1/2 teaspoons cold water
- 3 cups chopped fresh or frozen rhubarb
- meringue:
- 4 teaspoons plus 1/3 cup sugar divided
- 1/8 teaspoon cream of tartar
- Carbohydrate 17.0334993899563 g
- Cholesterol 146.186092337397 mg
- Fat 15.9191648685706 g
- Fiber 1.4676227513221 g
- Protein 6.69482222429985 g
- Saturated Fat 7.83462449809531 g
- Serving Size 1 1 -8 serving (184g)
- Sodium 9697.65617144735 mg
- Sugar 15.5658766386342 g
- Trans Fat 0.881094968442099 g
- Calories 236 calories
Step-by-step
- 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 pastry 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 350degrees 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.
Chilling pastry dough for a full hour before rolling prevents shrinkage during baking by allowing the gluten strands to relax and the shortening to firm up. Working with cold fat is essential for flakiness, meaning the dough should be handled as little as possible once the water is incorporated. When preparing frozen rhubarb, measure the stalks while solid, thaw them completely, and drain them thoroughly in a colander without pressing out the excess juices, which would otherwise make the unbaked bottom crust soggy.
The filling relies on a rich combination of heavy cream, sugar, and egg yolks poured directly over the raw fruit. Baking this base at 350 degrees for 50 to 60 minutes sets the custard and softens the fibrous stalks. Judge doneness visually by inserting a knife into the center; it should emerge clean without wet custard clinging to the blade. While the pie is baking, cooking the cornstarch and water mixture on the stove creates a stabilizing base that prevents the meringue from weeping.
Incorporating that cooked starch slurry into the whipped egg whites and cream of tartar before adding sugar provides structural insurance for the topping. Spreading this warm meringue over the hot filling creates a thermal bond that stops the foam from shrinking back toward the center during its final 15 minutes in the oven. Once golden brown, the dessert requires a full one-hour cooling period on a wire rack before refrigeration to let the custard finish setting.
