Best Rhubarb Cream Pie with Meringue Topping
Submitted by shiloah
Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.
YIELD
12 servingsPREP
30 minCOOK
45 minREADY
90 minThis rhubarb cream pie is the dessert that uses every part of the egg. Three yolks go into a smooth custard with cream, sugar, and flour that’s poured over diced rhubarb before baking. Three whites become a glossy meringue piled on top after the custard sets. Nothing wasted, every component working.
The technique borrows from lemon meringue pie but adapted for rhubarb. The custard bakes first at 375°F (190°C) until the pastry browns and the filling sets with a slight jiggle in the center, around 40 minutes. Then the prepared meringue gets piled on the hot filling and the temperature drops to 400°F (205°C) for just 3-5 minutes to brown the peaks.
The meringue must touch the crust edge all the way around. This sealing prevents weeping where the meringue meets the filling, a common failure point in pies of this type. Swirl with a spatula or the back of a spoon for dramatic peaks that catch color in the oven.
Pro Tips
- Beat the egg whites only until they hold stiff, glossy peaks. Overbeaten meringue collapses into a watery mess and can’t be saved.
- Add sugar to the egg whites gradually after they’re frothy, not all at once. Sudden sugar addition deflates the foam.
- Apply meringue to hot filling, not cool. Hot custard plus hot meringue means the bottom of the meringue cooks and bonds, preventing weeping.
- Serve the same day. Meringue softens overnight even when refrigerated, and rhubarb pies don’t hold well past 24 hours.
Variations
- Swap half the rhubarb for strawberries for the classic spring pairing.
- Add 1 teaspoon of grated lemon zest to the custard for citrus brightness.
- Use brown sugar in place of half the white sugar in the custard for caramel notes.
Ingredients
Directions
Fit pastry into 9 inch pie pan.
Put rhubarb in pastry lined pan.
In a bowl beat egg yolks, cream, ⅔ cup sugar, and flour until smooth.
Pour mixture over rhubarb.
Bake in a 375℉ (190℃) F on lowest rack until pastry is golden brown and custard appears set in the middle when the pie is jiggled, about 40 to 45 minutes.
You may meed to cover the edges of the pastry to prevent over browning.
In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer.
When frothy gradually whip in the remaining sugar and vanilla, beating until whites hold stiff, glossy peaks (be careful not to over beat).
Pile meringue onto hot filling.
With a spatula, swirl meringue over filling and up against pastry rim.
Bake in a 400℉ (200℃) F until meringue is tinged brown, 3 to 5 minutes.
(note if you are woried about saftey you must continue past this until the center of the meringue is 160 degrees, about 7 minutes).
Serve warm or at room temperature.
If made ahead, let cool, then cover without touching meringue and chill up until the next day.
Unfortunately, this pie does not hold well and is best served the day it is made.
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