Contest-Winning Rhubarb Meringue Pie

“My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favourite crusts and a never-fail meringue.” —Elaine Sampson, Colesburg, Iowa

Contest-Winning Rhubarb Meringue PiePhoto: Taste of Home
Servings Prep Time Cook Time
8servings 50minutes + chilling 65minutes + cooling
Servings Prep Time
8servings 50minutes + chilling
Cook Time
65minutes + cooling
Portions: servings
Portions: servings
  1. In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
  3. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
  4. Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
  5. In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  6. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Recipe Notes

Nutrition Facts
1 piece: 388 calories, 19g fat (9g saturated fat), 129mg cholesterol, 131mg sodium, 50g carbohydrate (37g sugars, 1g fibre), 5g protein.