CONTEST-WINNING RHUBARB MERINGUE PIE
My husband's grandmother was an excellent cook, but she didn't always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. -Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, Fat 19g fat (9g saturated fat), Cholesterol 129mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB MERINGUE
This Rhubarb Meringue is a classic Minnesotan dessert. Cookie crust, rhubarb custard and yummy Meringue make the perfect summer dessert!
Provided by Janelle
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- Spray a 9x13 casserole dish and set aside.
- In a bowl combine butter, 2 cups flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
- Press mixture into casserole dish and bake for 10 minutes.
- While crust is baking, make filling.
- In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, 1/4 cup flour, heavy whipping cream, salt and rhubarb.
- When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
- In a new bowl beat egg whites and cream of tartar until egg whites are at a soft peak. Add 3/4 cup of sugar a little at a time and continue beating until all of sugar has been added and you get stiff peaks.
- Once rhubarb filling is done cooking and still hot Immediately top with meringue.
- Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
- Remove from oven, allow to cool for 20 minutes or longer, then slice and share!
Nutrition Facts : Calories 520 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 210 grams sodium, Sugar 49 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE
A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes back to the 1930s or 40s in my family. As a child, I usually asked for this pie instead of cake for my birthday. Since the rhubarb is cooked down into a slightly chunky custard filling, this recipe does not require tender springtime rhubarb and can be made whenever rhubarb is available (even frozen).
Provided by Dave Peterson
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
- Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
- Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
- Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
- Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
- Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 68.4 g, Cholesterol 88.6 mg, Fat 15.9 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 217.4 mg, Sugar 53 g
RHUBARB MERINGUE PIE
A sweet and creamy rhubarb custard filling topped with meringue.
Provided by Marsha Mitchell Hiebert
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
- Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
- Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
- Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
- Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.1 g, Cholesterol 107.9 mg, Fat 17.2 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 6.2 g, Sodium 209.9 mg, Sugar 42.6 g
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- Clean and peel the rhubarb stalks. Cut them into slices, about 1 cm/ 0.4 inch thick. Place the rhubarb in a bowl, add 130 g/ 2/3 cups sugar, mix well and leave to stand until it releases plenty of juice. I leave it for about 2 hours.
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