Rhubarb Meringue Pie

Rhubarb Meringue Pie

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Marsha Mitchell Hiebert 0

"A sweet and creamy rhubarb custard filling topped with meringue."
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1 h 15 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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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.


  • 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.


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

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.

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