Rhubarb Pie(Deep Dish)
A classic deep dish rhubarb pie with a creamy custard filling, topped with fluffy meringue, perfect for springtime gatherings and dessert lovers seeking a tangy-sweet treat.
Ingredients
Instructions
- Place sliced rhubarb in a deep dish pie crust.
- Mix egg yolks, sugar, milk, flour, and vanilla until well combined.
- Pour the mixture over the rhubarb in the crust.
- Bake at 350°F until the filling is set, about 45 minutes.
- Beat the egg whites until stiff peaks form.
- Spread or pipe the beaten egg whites over the baked pie.
- Brown the meringue in the oven until golden.
Tips & Substitutions
For best results, choose fresh rhubarb with vibrant color and avoid any that appears wilted. If rhubarb is too tart for your taste, consider adding an extra tablespoon of sugar or a splash of lemon juice to balance the flavors. If you're short on time, store-bought pie crust can be a great substitute. Additionally, consider making a double batch of meringue for a more decadent topping.
Serving Suggestions
Serve the rhubarb pie warm or at room temperature for the best flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, consider serving it with a side of fresh berries. This pie is perfect for summer gatherings or as a sweet ending to a family dinner.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, place individual slices in the oven at 350°F for about 10-15 minutes, which will help maintain the texture of the meringue. Alternatively, you can microwave slices for about 30-40 seconds, but the meringue may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie(Deep Dish) contains roughly 478 calories, with 8g protein, 84g carbohydrates, and 7g fat. It is an excellent source of vitamin C (35% of the Daily Value), iron (30% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g 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 pie?
Yes, you can use frozen rhubarb, but it's best to thaw and drain any excess moisture before using it in the recipe. This helps prevent a soggy pie crust. You may need to adjust the sugar slightly, as frozen rhubarb can sometimes be sweeter.
What can I substitute for the egg yolks?
If you're looking for an egg-free option, you can use a commercial egg replacer or substitute each egg yolk with 1/4 cup of unsweetened applesauce or silken tofu. This will alter the texture slightly, but the pie will still be delicious.
How can I tell when the pie is done baking?
The pie is done when the filling is set and no longer jiggly in the center. You can gently shake the pie; if it wobbles slightly but is not liquid, it's ready. The meringue should also be golden brown for optimal flavor.
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).