Rhubarb meringue pie –If you’re looking for a delicious and nostalgic dessert to impress your friends and family, look no further than this Contest-Winning Rhubarb Meringue Pie. It’s a delightful balance of tart rhubarb and sweet meringue, making it a perfect treat for any occasion. Let’s dive into the details of this scrumptious pie!
Contest-Winning Rhubarb Meringue Pie
This pie not only looks beautiful but tastes divine. The creamy filling, paired with the light and fluffy meringue, creates a lovely texture that your taste buds will absolutely adore.
Ingredients
- 1 pie crust (homemade or store-bought)
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 tablespoons butter
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar (for meringue)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine the chopped rhubarb, 1 cup sugar, cornstarch, and salt. Gradually add the water, stirring until well combined.
- Cook over medium heat until the mixture comes to a boil, stirring constantly. Once boiling, cook for an additional 2 minutes until thickened.
- Remove from heat and stir in butter, beaten egg yolks, and vanilla extract. Allow the filling to cool slightly.
- Pour the rhubarb filling into the prepared pie crust, spreading it evenly.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form.
- Spoon the meringue over the pie filling, making sure to spread it all the way to the edges to seal it.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Remove from the oven and allow to cool before slicing. Enjoy this delightful dessert with friends and family!
This Contest-Winning Rhubarb Meringue Pie is sure to become a favorite at your gatherings. The combination of the tart filling and sweet meringue will ensure a happy crowd at your table.