New this month
Get the Allrecipes magazine just $7.99

Rhubarb Meringue Pie

Marsha Mitchell Hiebert

"A sweet and creamy rhubarb custard filling topped with meringue."
Added to shopping list. Go to shopping list.


1 h 15 m servings 424 cals
Original recipe yields 6 servings (1 9-inch pie)


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
  3. 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.
  4. Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
  5. 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.
  6. Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 6
Most helpful
Most positive
Least positive

This is exactly what my grandmother made. I was so pleased to find this recipe. Absolutely WONDERFUL!!! Thank you so much!

I followed the recipe exactly, loved it! Just the right amount of sweet and tart.

This was very much like the recipe my Late mother-in-law used and my Hubby has been asking for one like it since rhubarb came into season..The meringue recipe turned out perfect, which says a lo...

Wonderful! My mom made this and we had to have her make it again because we ate it so fast. Now I am making it. I think it beats cherry pie, hands down. The perfect amount of tartness.

This pie was just fabulous. I made no changes to the recipe, didn't need to. Tasted just how I remember Mom's rhubarb pie. The custard is smooth and creamy. And it wasn't too sweet or too tart....

I used the Meringue ll recipe for the meringue The pie was a hit. I will make again.