Cinna-Meringue Rhubarb Pie
A delightful rhubarb pie topped with cinnamon meringue, combining tart fruit flavors with a sweet, airy topping perfect for spring and summer gatherings.
Ingredients
Instructions
- In a saucepan, combine sugar and cornstarch.
- Add cream, rhubarb, and butter to the saucepan and mix well.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
Tips & Substitutions
To enhance the flavor of your Cinna-Meringue Rhubarb Pie, consider adding a pinch of cinnamon to the filling for a warm spice note. If fresh rhubarb isn't available, frozen works well, but ensure it's thawed and drained to avoid excess moisture. For a richer filling, you can substitute half of the light cream with sour cream for added tanginess.
Serving Suggestions
Serve your Cinna-Meringue Rhubarb Pie slightly warm or at room temperature, topped with a dollop of whipped cream or vanilla ice cream for contrast. It pairs beautifully with a cup of tea or coffee, making it a delightful dessert for gatherings. Consider serving it alongside a slice of Brown Sugar Buttermilk Pie for a sweet spread.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh for up to 3 days. To reheat, slice the pie and warm individual pieces in the microwave for about 20-30 seconds or in a preheated oven at 350°F until heated through. This preserves the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Cinna-Meringue Rhubarb Pie contains roughly 894 calories, with 6g protein, 21g carbohydrates, and 86g fat. It is a good source of protein (12% of the Daily Value), calcium (11% of the Daily Value), and vitamin A (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, you can use fresh rhubarb for this recipe. Just make sure to chop it into small pieces and measure out 2 cups. Fresh rhubarb will give your pie a vibrant flavor and texture. If using fresh, adjust the cooking time slightly to ensure the rhubarb softens adequately during the cooking process.
What can I do if my meringue weeps?
If your meringue weeps, it may be due to excess moisture or not whipping the egg whites to stiff peaks. To prevent this, ensure your mixing bowl is completely clean and dry, and avoid overcooking the filling before topping with meringue. If weeping occurs, gently blot the surface with a paper towel before serving to improve presentation.
How can I make the pie crust from scratch?
To make a homemade pie crust, combine 1 1/4 cups of all-purpose flour with 1/2 teaspoon of salt and 1/2 cup of cold unsalted butter, cut into cubes. Use a pastry cutter to mix until crumbly, then add 3-4 tablespoons of ice water until the dough holds together. Roll it out and fit it into your pie dish before adding the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).