There are recipes that just feel like home, and this Rhubarb Meringue Pie is one of them. I can’t thank you enough for being here with me on this delicious journey. Whether you’re discovering rhubarb for the first time or it’s been growing in your backyard since you were a kid, this pie brings together generations of love in one slice.

It’s vibrant, tart, creamy, and topped with a golden cloud of meringue. If that’s not the most beautiful contradiction of flavors and textures, I don’t know what is!

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What Is Rhubarb Meringue Pie?

Rhubarb Meringue Pie is a classic spring dessert made with a buttery pie crust, a tangy rhubarb custard filling, and a luscious meringue topping that’s browned to perfection. It’s a bright, old-fashioned recipe that never goes out of style—and once you taste it, you’ll see why.

Why You’ll Fall in Love with This Pie

This isn’t your everyday dessert. It’s got that perfect balance: tart rhubarb meets sweet creaminess, and that meringue topping? Fluffy, toasted, and practically melts on your tongue.

I promised you versatile, and here’s proof! This pie is as perfect for a family gathering as it is for a quiet slice with tea by the window.

How Does It Taste?

Like the kiss of spring. The filling has a zingy, slightly floral tartness softened by a creamy base. The meringue adds airiness and a hint of sweetness that balances everything beautifully. Each bite is light, bright, and deeply satisfying.

Benefits of Making Rhubarb Meringue Pie

Uses seasonal rhubarb at its peak flavor

A showstopping dessert with minimal effort
A wonderful make-ahead option
Perfect contrast of creamy, tangy, and sweet

Naturally eye-catching with its pretty layers

Ingredients You’ll Need

For the Pie Crust:

1 unbaked 9-inch pie shell (store-bought or homemade)

The Filling:

3 cups fresh rhubarb, chopped
1 ¼ cups granulated sugar
¼ cup cornstarch

3 large egg yolks (save the whites for meringue)
1 ½ cups water
1 teaspoon vanilla extract

1 tablespoon butter

For the Meringue:

3 large egg whites
¼ teaspoon cream of tartar
6 tablespoons granulated sugar

Tools You’ll Need

9-inch pie dish
Saucepan
Mixing bowls

Electric mixer or stand mixer
Rubber spatula
Whisk

Cooling rack

Ingredient Swaps and Additions

Frozen rhubarb: Works fine, just thaw and drain well
Add strawberries: Sub 1 cup of rhubarb with strawberries for a twist
No cream of tartar? Use a small splash of lemon juice instead

Dairy-free? Use a dairy-free butter alternative

How to Make Rhubarb Meringue Pie

Step 1: Bake the Pie Crust

Prebake your pie crust at 375°F for 10-12 minutes until just lightly golden. Let cool.

Step 2: Make the Filling

In a saucepan, stir together rhubarb, sugar, and cornstarch. Add water and cook over medium heat, stirring constantly until it thickens and the rhubarb is soft—about 8-10 minutes.

In a small bowl, whisk egg yolks. Slowly add a bit of the hot mixture to temper, then stir yolks back into the saucepan. Cook 2 more minutes. Remove from heat, stir in butter and vanilla.

Pour the filling into the cooled pie crust.

Step 3: Whip the Meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Step 4: Assemble and Bake

Spread meringue over the hot filling, making sure it touches the crust edges to seal. Swirl with a spoon for peaks.

Bake at 350°F for 10-12 minutes, until golden brown on top. Cool completely before slicing.

What to Serve With This Pie

A scoop of vanilla bean ice cream
Fresh mint sprigs for garnish
A cup of Earl Grey or chamomile tea

A light prosecco or rosé for spring gatherings

Tips for the Best Meringue Pie

Always spread the meringue over hot filling—this prevents weeping.
Make sure your mixing bowl is super clean when whipping egg whites.

Don’t skip the prebake for the crust—it keeps the bottom from getting soggy.
Cool the pie completely before slicing for clean, defined layers.

Storage Instructions

Store in the refrigerator, loosely covered, for up to 3 days. Note: Meringue is best enjoyed fresh, as it can become a bit weepy over time.

Not freezer-friendly due to the delicate meringue, but trust me—it won’t last long anyway!

General Information

Yield: 8 slices

Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: At least 1 hour

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw and drain it thoroughly before using.

Why is my meringue weeping?
This usually happens when the meringue is placed on cold filling or overbeaten. Spread meringue on hot filling and avoid overwhipping.

Can I make this pie in advance?
Yes, you can make it a day ahead and keep it refrigerated. Add meringue the day of for best texture.

Can I make it without meringue?
Absolutely. Top it with whipped cream or enjoy it as a simple rhubarb custard pie.

In Summary

This Rhubarb Meringue Pie is anything but boring. It’s bold, bright, and blissfully balanced—perfect for spring, but honestly, I’d eat it any day. Whether you’re bringing it to a gathering or making it just because you love rhubarb (like I do), this pie is guaranteed to leave a lasting impression.

If you’re into seasonal treats, check out these other fruit-forward favorites:

Peach Crumb Bars
Fresh Peach Cobbler with Buttermilk Biscuits
Rustic Peach Galette

Tried the recipe? I’d love to see it! Leave a review below and don’t forget to share your pie pics on Pinterest. Nothing makes my day like seeing your beautiful bakes!

Nutrition (Per Slice, Approx.)

Calories: 280

Carbs: 45g
Sugars: 34g
Protein: 4g

Fat: 9g
Fiber: 2g

Keep baking with love—and save me a slice if you can!