* Rhubarb Meringue Pie *
Rhubarb Meringue Pie offers a delightful balance of tart rhubarb filling topped with fluffy meringue. The crisp pastry and sweet, tangy layers make it a perfect dessert for spring gatherings or special occasions, appealing to those who enjoy fruity, creamy, and textured treats.
Ingredients
Instructions
- Beat the egg yolks in a bowl.
- Blend in the melted butter and dry ingredients (cinnamon, salt, sugar, flour).
- Add the diced rhubarb and mix well.
- Pour the mixture into the unbaked pastry shell.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce oven temperature to 355°F (180°C) and bake for an additional 30 minutes.
- Allow the pie to cool.
- Prepare the meringue by beating 2 egg whites and 4 tablespoons sugar until stiff peaks form.
- Spread the meringue over the cooled pie.
- Bake in a slow oven at 325°F (160°C) for 20 minutes, until the meringue is browned.
Nutrition & Diet Analysis (per serving)
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).
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).