September 13, 2010

Rhubarb Meringue Pie

This pie is delicious! I made it on Saturday using some rhubarb I had frozen in the spring. The rhubarb was a bit difficult to work with, since it had defrosted then refrozen.

Rhubarb Meringue Pie

2 Tbs. butter
2 1/2 cups diced rhubarb
1 1/4 cups sugar, divided
pinch of salt
1/4 cup milk or cream
2 Tbs. corn starch
2 beaten egg yolks (save the whites for the meringue)
Meringue (Betty Crocker recipe below)
1 baked pie shell

Melt butter in heavy saucepan. Add rhubarb and 1 cup sugar. Cook on medium low heat, until sugar is melted and rhubarb is soft. Mix 1/4 cup sugar, salt, cream, corn starch, and egg yolks together. Add to hot mixture and cook until thick. Pour into baked pie shell and top with meringue, being sure to touch the pie crust all around. (If you don't, the meringue will shrink to the middle of the pie.) Bake at 400 for about 5-7 minutes, or until meringue is golden.


3 large egg whites
1/4 tsp cream of tartar
6 Tbs. sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar with electric mixer until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

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