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Rhubarb Meringue Pie

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“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!”
READY IN:
1hr 30mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 unbaked pie shell (I recommend #93062)
  • Custard
  • 3 cups rhubarb, chopped
  • 23 cup sugar
  • 2 tablespoons flour
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 cup milk
  • Meringue
  • 3 egg whites
  • 2 tablespoons sugar

Directions

  1. Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
  2. Put rhubarb in pie pan.
  3. Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
  4. Bake at 400 degrees for 30 minutes, till half done.
  5. Meanwhile, separate eggs, reserving whites in a mixing bowl.
  6. Beat yolks with 2 tablespoons sugar till light colored, then add milk.
  7. Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
  8. Watch closely-custard is done when a knife inserted in the middle comes out clean.
  9. Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
  10. Spread meringue over the custard.
  11. Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
  12. Best served cold.
  13. Keep refrigerated.

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