Vivian Stauffer'S Rhubarb Cream Pie
A delightful rhubarb cream pie featuring tender rhubarb cooked with a creamy, sweet filling, topped with meringue—perfect for spring gatherings and rhubarb lovers alike.
Ingredients
Instructions
- In a large skillet, combine melted butter, chopped rhubarb, and sugar.
- Cook slowly until the rhubarb is tender.
- In a bowl, mix remaining sugar, cornstarch, beaten egg yolks, and light cream.
- Add the mixture to the cooked rhubarb and cook until thickened.
- Pour the filling into a baked 8-inch pie shell and cool.
- Top with meringue.
- Bake at 350°F (175°C) for 12 to 15 minutes until meringue is golden.
- Cool on a rack before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can substitute the light cream with half-and-half for a creamier texture. When cooking the rhubarb, be careful not to overcook it; you want it tender but still holding its shape. If you prefer a sweeter pie, adjust the sugar to taste, as rhubarb can vary in tartness. Also, this pie pairs beautifully with Peach Crisp (Cobbler) for a delightful dessert spread.
Serving Suggestions
Serve the Rhubarb Cream Pie chilled or at room temperature, and consider pairing it with a scoop of vanilla ice cream for added richness. It also goes well with a dollop of whipped cream on top. For a refreshing drink, Aunt Gertie Mae'S Punch complements the tartness of the pie beautifully, making it a perfect addition to any gathering.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate. The pie is best enjoyed within 2-3 days for optimal flavor and texture. If you want to reheat the pie, warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, being careful not to overcook the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Vivian Stauffer'S Rhubarb Cream Pie contains roughly 427 calories, with 5g protein, 58g carbohydrates, and 18g fat. It is a good source of protein (11% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 915mg per serving (40% of the Daily Value).
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! Just ensure to thaw it completely and drain off any excess liquid before using it in the recipe. This will help maintain the consistency of the filling and prevent it from becoming too watery. Adjust the sugar as needed since frozen rhubarb can sometimes be sweeter.
What can I use if I don't have cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour or arrowroot powder. Keep in mind that using flour may result in a slightly different texture, but it will still thicken the filling effectively. Just make sure to mix it well with the other ingredients to avoid lumps.
How do I prevent the meringue from weeping?
To prevent weeping, make sure to spread the meringue all the way to the edges of the pie crust, sealing it well. This creates a barrier that helps keep moisture out. Also, bake the pie until the meringue is golden and cooked through, and avoid refrigerating it until it's completely cooled to room temperature.
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).