This sweet rhubarb meringue pie is filled with creamy custard and topped with fluffy meringue.
Ingredients
- unbaked single pie crust: 1 piece (9 inch)
- fresh rhubarb: 3 cups (chopped)
- ¼ cups white sugar: 1 piece (divided)
- half-and-half: 1 cup
- eggs, separated: 3 piece (divided)
- all-purpose flour: 2 Tbsp
- pinch salt: 1 piece
- cream of tartar: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
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Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
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Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
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Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until stiff. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy.
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Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.
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Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.
