Contest Winning Rhubarb Meringue Pie: A Delightful Treat

Contest winning rhubarb meringue pie is a luscious dessert that features a crispy crust and a creamy, tart filling. This delightful pie is simple to make, perfect for family gatherings, and sure to impress your guests with its beautiful meringue topping.

Contest Winning Rhubarb Meringue Pie Ingredients

Pie Crust Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup shortening
• 1 tablespoon lightly beaten egg
• 1/4 teaspoon white vinegar
• 3 to 4-1/2 teaspoons cold water

Filling Ingredients

• 3 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 3 tablespoons all-purpose flour
• Dash salt
• 3 large egg yolks
• 1 cup heavy whipping cream

Meringue Ingredients

• 4 teaspoons plus 1/3 cup sugar, divided
• 2 teaspoons cornstarch
• 1/3 cup water
• 3 large egg whites, room temperature
• 1/8 teaspoon cream of tartar

Directions

Preparing the Pie Crust

Start by mixing the flour, salt, and sugar in a small bowl. Cut in the shortening until the mixture resembles coarse crumbs. Then, combine the egg and vinegar, sprinkling it over the crumb mixture. Gradually add cold water, mixing with a fork until a dough ball forms. Cover it and refrigerate for 1 hour.

Making the Rhubarb Filling

Once the dough has chilled, roll it out on a floured surface to fit a 9-inch pie plate. Trim the edges to 1/2 inch beyond the plate and flute the edge. Place the rhubarb in the crust. In another bowl, whisk together the sugar, flour, salt, egg yolks, and cream. Pour the mixture over the rhubarb and bake at 350°F for 50-60 minutes, or until the filling is set and jiggles slightly.

Preparing the Meringue

In a small saucepan, combine 4 teaspoons of sugar and cornstarch. Gradually add the water and bring to a boil, stirring constantly until thickened for 1-2 minutes. Let this mixture cool to room temperature.

In a separate bowl, beat the egg whites and cream of tartar until frothy. Add the cooled cornstarch mixture and beat until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, beating until stiff peaks form and the sugar is fully dissolved.

Baking the Pie

Spread the meringue over the hot filling, sealing it to the crust. Bake until the meringue is golden brown, about 15 minutes. Let the pie cool on a wire rack for 1 hour before storing it in the refrigerator. Remember, this pie should be served chilled for the best flavor!

Tips for Perfecting Your Rhubarb Meringue Pie

Choosing the Right Rhubarb

When selecting rhubarb, look for firm, red stalks. The fresher the rhubarb, the better your pie will taste. If you can’t find fresh rhubarb, frozen rhubarb works beautifully as well.

Achieving the Perfect Meringue

To ensure a beautifully fluffy meringue, make sure your mixing bowl and beaters are completely clean and dry. Additionally, adding cream of tartar helps stabilize the egg whites, creating that perfect texture.

Storing Leftovers

To store leftover rhubarb meringue pie, refrigerate it in an airtight container. This pie is best enjoyed within a few days, so don’t hesitate to share it with friends and family!

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