Rhubarb Sponge Pie
A delightful rhubarb sponge pie featuring tangy rhubarb layered beneath a fluffy, sweet meringue topping, perfect for spring gatherings and dessert lovers seeking bright, fruity flavors.
Ingredients
Instructions
- Mix together sugar, egg yolks, butter, and flour in a bowl.
- Fold in the stiffly beaten egg whites.
- Place the unbaked pie shell in a 9-inch pie plate.
- Spread the rhubarb evenly on the bottom of the pie shell.
- Pour the prepared mixture over the rhubarb.
- Bake at 350°F until almost done, then increase temperature to 375°F to brown the top.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form. If rhubarb is unavailable, you can substitute with tart apples or peaches. Adjust the sugar based on the fruit's sweetness. To enhance flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the mixture.
Serving Suggestions
Serve slices of Rhubarb Sponge Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a refreshing contrast, consider serving it alongside a chilled glass of Homestyle Tomato Soup.
Storage & Reheating
Store any leftover Rhubarb Sponge Pie in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for about 20-30 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Sponge Pie contains roughly 437 calories, with 15g protein, 24g carbohydrates, and 31g fat. It is an excellent source of protein (31% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin A and vitamin D.
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. Just make sure to thaw and drain any excess moisture before adding it to the pie to prevent a soggy bottom.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and a toothpick inserted in the center comes out clean. It may still be slightly jiggly, but it will set as it cools.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie and store it in the refrigerator for up to a day before baking. Just be sure to cover it well to prevent drying out.
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).