Go Back
Close-up of a slice of rhubarb meringue pie on a decorative white plate, showing distinct layers of creamy, pink rhubarb filling and toasted meringue, with the full pie blurred in the background.

Rhubarb Meringue Pie

This Rhubarb Meringue Pie is a springtime showstopper with a tart rhubarb filling, creamy texture, and a billowy, golden-browned meringue topping. Perfectly sweet and tangy, it's a nostalgic dessert that's surprisingly simple to make from scratch.
Print Recipe Pin Recipe

Equipment

  • 9-inch pie dish
  • Saucepan
  • Mixing bowls
  • Whisk
  • Electric or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • Ingredients:
  • For the Pie Crust:
  • 1 unbaked 9-inch pie shell homemade or store-bought
  • For the Rhubarb Filling:
  • 3 cups fresh rhubarb chopped
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 ½ cups water
  • 3 large egg yolks reserve the whites for meringue
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • For the Meringue:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions
 

  • Prebake the crust:
  • Preheat oven to 375°F (190°C). Place the pie shell in the oven and bake for 10–12 minutes until lightly golden. Set aside to cool.
  • Make the rhubarb filling:
  • In a medium saucepan, combine chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and rhubarb softens (8–10 minutes).
  • Temper the egg yolks:
  • In a small bowl, whisk egg yolks. Slowly whisk in a bit of the hot rhubarb mixture to temper. Return yolks to saucepan and cook for 2 more minutes. Remove from heat and stir in butter and vanilla. Pour the hot filling into the baked pie crust.
  • Make the meringue:
  • In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  • Top and bake:
  • Spread meringue over the hot filling, sealing it to the crust edges. Use the back of a spoon to create peaks. Bake at 350°F (175°C) for 10–12 minutes, or until golden brown.
  • Cool and serve:
  • Let the pie cool completely at room temperature before slicing to set the filling.

Notes

Always spread meringue over hot filling to prevent separation and weeping.
Fresh or frozen rhubarb works—if using frozen, thaw and drain first.
For a flavor twist, substitute 1 cup of rhubarb with strawberries.
Best enjoyed the same day, but can be stored in the fridge for up to 3 days.