There is something exceptional about Rhubarb Meringue Pie: the taste. Simply wonderful, particularly with a cup of tea or coffee.

Rhubarb Meringue Pie

Rhubarb Meringue Pie
Recipe type: Baked Goods
Cuisine: American
Serves: 6 servings
  • 1 Cup all purpose flour, sifted
  • 1/3 Cup shortening
  • 5 Tablespoons cold water
  • pinch salt
  • 2 1/2 Cups rhubarb, cut into 1-inch pieces
  • 3 Tablespoons all purpose flour
  • 1 Cup sugar, granulated
  • 2 egg yolks
  • 1/3 Cup orange juice
  • orange rind - from one orange, grated
  • 1 Tablespoon butter, unsalted
  • 2 egg whites
  • 4 Tablespoons sugar, granulated
  • 1/2 teaspoon pure vanilla extract
  1. To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400 degrees F for 10 minutes.
  2. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.
  3. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350 degree F oven for 10 to 12 minutes, or until lightly browned.


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