Rhubarb Pie Deluxe
Delicious rhubarb pie with a tender filling, topped with fluffy meringue. Perfect for spring gatherings and fans of tangy, sweet desserts.
Ingredients
Instructions
- Mix the rhubarb, sugar, egg yolks, butter, and flour in a saucepan and cook slowly until the mixture thickens like jelly.
- Bake the pie shell until golden.
- Pour the cooked rhubarb mixture into the baked shell.
- Make a meringue from egg whites and spread over the filling.
- Bake the pie until the meringue is golden brown.
Tips & Substitutions
When making Rhubarb Pie Deluxe, ensure your rhubarb is fresh and cut into uniform pieces for even cooking. If you prefer a sweeter pie, consider adding a bit of cinnamon or nutmeg to the filling. For a richer flavor, you can substitute the butter with coconut oil. Remember to keep an eye on the meringue while baking to prevent it from over-browning.
Serving Suggestions
Serve the Rhubarb Pie Deluxe with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This pie pairs beautifully with a light herbal tea or a refreshing lemonade. For a complete meal, consider serving it alongside a fresh salad or roasted vegetables like California Orange Carrots.
Storage & Reheating
To store leftover Rhubarb Pie Deluxe, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to reheat, place individual slices in the oven at 350°F for about 10-15 minutes until warmed through, which helps maintain the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie Deluxe contains roughly 230 calories, with 6g protein, 48g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. It also contributes 6g 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 frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw it completely and drain any excess liquid before mixing it with the other ingredients. This will help prevent the pie from becoming too watery.
What can I use instead of egg yolks?
If you're looking for an egg-free option, you can use a mixture of 1 tablespoon of cornstarch with 2 tablespoons of water for each egg yolk. This will help thicken the filling without compromising the texture.
How do I know when the meringue is done?
The meringue is done when it is golden brown on top and has a glossy appearance. You can gently touch the meringue to check if it holds its shape and feels firm to the touch, indicating it is fully cooked.
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).