A sweet-tart classic with a dreamy cloud of meringue on top.
Hey There 👋
Let’s talk pie—but not just any pie. This Rhubarb Meringue Pie is something special.
It’s a little tangy, a little sweet, and topped with the softest, fluffiest meringue that’s lightly toasted to perfection.
It’s the kind of dessert that makes you pause after the first bite, close your eyes, and say, “Wow.”
I grew up eating this at my grandma’s house every spring when rhubarb took over her garden.
She made it with her buttery homemade crust and didn’t skimp on the meringue. Now I make it every year—and I promise, it’s easier than you think.
🍓 Why I Love This Recipe
- That contrast! Tart rhubarb filling + sweet, creamy meringue = total harmony.
- The textures—crispy crust, soft filling, airy top—are just so good.
- It’s a real showstopper for gatherings or Sunday dinner.
- A delicious way to use up garden rhubarb.
🍰 Servings & Timing
Serves: 8
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: About 3 hours 10 minutes
🛒 What You’ll Need
For the Rhubarb Filling:
- 4 cups rhubarb, chopped (about ½ inch pieces)
- 1 cup granulated sugar
- 3 tbsp cornstarch
- ½ cup water
- 1 tsp vanilla extract
- Pinch of salt
For the Meringue:
- 4 egg whites (room temp)
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
For the Pie Crust:
- 1 9-inch pre-baked pie shell (store-bought or homemade)
🔧 Tools You’ll Need
- Saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Spoon or ladle
- 9-inch pie dish
👩🍳 Pro Tips
- Use room temp egg whites for fluffier meringue. They whip better!
- Don’t skip pre-baking your crust. Otherwise, it’ll go soggy under the filling.
- Add the sugar to meringue slowly so it stays stable and glossy.
- Cool completely before slicing. The filling sets up as it cools.
- Make sure there’s no yolk in your whites or the meringue won’t whip right.
🔁 Substitutions & Variations
- No fresh rhubarb? Use frozen—just thaw and drain first.
- Make it strawberry-rhubarb by replacing 1 cup rhubarb with chopped strawberries.
- Gluten-free? Use a GF pie crust.
- Don’t like meringue? Swap for whipped cream, though it won’t have the same hold.
⏲️ Make Ahead Tips
- You can make the crust and filling a day ahead and store them separately.
- Assemble and bake the meringue the day you serve.
🧪 Why This Recipe Works (Quick Science!)
- Cornstarch thickens the rhubarb juices, creating a jammy, sliceable filling.
- Cream of tartar stabilizes the egg whites in the meringue, helping it hold those dreamy peaks.
- Layering the meringue on warm filling helps prevent it from weeping (that weird liquid layer).
❌ Common Mistakes
- Under-whipping the meringue. You need stiff, glossy peaks.
- Adding sugar too fast. Go slow so the meringue stays light and fluffy.
- Cutting the pie too early. Let it cool at least 2 hours or it’ll fall apart.
🍽️ What to Serve With
- A cup of coffee or tea
- A scoop of vanilla ice cream (for an extra treat!)
- Light spring salad if you’re serving it after a meal
📋 Instructions
1. Make the Rhubarb Filling
In a saucepan, combine 4 cups chopped rhubarb, 1 cup sugar, 3 tbsp cornstarch, ½ cup water, a pinch of salt. Cook over medium heat until thick and bubbly, about 10-12 minutes. Stir often. Remove from heat and stir in 1 tsp vanilla.
2. Pour Filling into Pie Crust
Carefully pour the hot filling into your pre-baked 9-inch pie crust. Spread it out evenly with a spatula.
3. Whip the Meringue
In a clean mixing bowl, beat 4 egg whites and ¼ tsp cream of tartar until soft peaks form. Gradually add ½ cup sugar, 1 tablespoon at a time, beating constantly until stiff, glossy peaks form. Beat in ½ tsp vanilla at the end.
4. Top the Pie with Meringue
Spoon the meringue over the hot filling, spreading it all the way to the edges to seal. Make swirls or peaks with the back of the spoon.
5. Bake the Pie
Place the pie in a 350°F (175°C) oven. Bake for 15-18 minutes, or until the meringue is lightly golden.
6. Cool & Slice
Let the pie cool completely at room temperature for at least 2 hours before slicing.
🧊 Leftovers & Storage
- Room temp: Cover loosely and keep for up to 1 day.
- Fridge: Store in the fridge for up to 3 days. Cover with foil or a pie dome.
- Freezing not recommended—meringue doesn’t thaw well.
❓ FAQ
Can I make this with frozen rhubarb?
Yes! Thaw and drain it really well first to avoid a watery filling.
Why does my meringue weep?
Usually from undercooked meringue or not sealing it to the crust. Make sure the filling is hot when topping it.
Can I double the recipe?
You can make two pies, but don’t try to bake it in one deep dish. It won’t bake evenly.
💛 That’s a Wrap!
I hope you give this Rhubarb Meringue Pie a try. It’s one of those old-school, “wow” desserts that feels fancy but is really simple at heart. If you do make it, let me know how it turned out in the comments—especially if you made any fun twists! I’d love to hear from you 💬🥧
