Rhubarb Creme Pie
A tangy, sweet rhubarb custard pie topped with fluffy egg whites, perfect for spring gatherings and those who enjoy fruity desserts with a light, airy texture.
Ingredients
Instructions
- Pour boiling water over the diced rhubarb and let stand for 5 minutes. Drain thoroughly.
- In a bowl, cook the drained rhubarb with the sugar, flour, egg yolks, water, and a lump of butter until thickened.
- Pour the cooked rhubarb filling into a baked pie crust.
- Beat the egg whites until stiff and spread or pipe over the filling.
- Bake the pie until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb filling. If you don't have fresh rhubarb, frozen rhubarb can work as a substitute; just ensure it's thawed and drained well. To enhance the meringue, adding a dash of vanilla extract can elevate the taste. Also, using a store-bought pie crust can save time, making this recipe more accessible for busy bakers.
Serving Suggestions
Serve the Rhubarb Creme Pie chilled for a refreshing dessert, perhaps garnished with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of tea or coffee, making it a delightful end to any meal. For a complete gathering, consider serving it alongside Karen'S Cornbread to balance the sweet-tart flavors.
Storage & Reheating
Store any leftover Rhubarb Creme Pie in the refrigerator, covered with plastic wrap or in an airtight container. The pie is best enjoyed within 2-3 days for optimal flavor and texture. If reheating, place individual slices in the oven at a low temperature until warmed through, which helps to maintain the meringue's structure.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Creme Pie contains roughly 144 calories, with 4g protein, 24g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 a different fruit instead of rhubarb?
Yes, you can substitute rhubarb with fruits like strawberries or cherries for a different flavor profile. However, keep in mind that the tartness of rhubarb is unique, so adjust the sugar accordingly if using sweeter fruits.
How do I prevent the meringue from weeping?
To prevent meringue from weeping, ensure that the filling is hot when you spread the meringue on top, sealing it to the edges of the crust. Additionally, avoid overbeating the egg whites, as this can lead to a fragile meringue that may weep.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie with the meringue just before baking to ensure the best texture and flavor. This way, the pie remains fresh and delightful for your guests.
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).