Rhubarb Pie(From 1975 Edition)
A tangy and sweet rhubarb pie with a fluffy meringue topping, perfect for spring gatherings and fans of fruity desserts with a crisp pastry crust.
Ingredients
Instructions
- Cut the rhubarb into 1/4-inch thick pieces and set aside.
- Combine sugar, flour, tapioca, salt, lemon or orange juice, and 2 egg yolks; mix well.
- Add the rhubarb to the mixture and stir to coat evenly.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the rhubarb mixture.
- Pour the filling into the prepared 9-inch pie crust.
- Bake at 425°F for 10 minutes, then reduce the oven temperature to 325°F and bake for an additional 30 minutes.
Tips & Substitutions
For optimal flavor, use fresh, tart red rhubarb. If rhubarb is unavailable, you can substitute with tart apples or cherries, though the flavor will differ. Adjust sugar to taste if using sweeter fruits. To prevent a soggy crust, consider pre-baking the pie shell briefly before adding the filling. This pie pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the rhubarb pie warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with a light salad or a cup of coffee. For a delightful brunch, consider serving alongside Mother'S Buttermilk Pound Cake for a sweet treat.
Storage & Reheating
Store leftover rhubarb pie in the refrigerator, covered, for up to three days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie(From 1975 Edition) contains roughly 173 calories, with 3g protein, 40g carbohydrates, and 2g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of 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 make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. For best results, reheat it in the oven before serving to restore the crust's crispness.
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).