Recipe: Rhubarb Meringue Pie

Rhubarb Meringue Pie

Total Time2 hours 30 minutes
Servings: 4 -6


  • 4 cups rhubarb finley chopped
  • 3 egg yolks
  • 1 cup sugar
  • 2 Tbsp grist mill flour
  • 2 Tbsp melted butter
  • 3 egg whites
  • 1/3 cup sugar
  • Pastry for 9 inch single crust pie


  • Combine rhubarb and egg yolks. Add 1 cup sugar and flour and mix well.
  • Stir in butter and spoon into pie shell. Bake at 350°F for 30 minutes or until set. Beat egg whites until soft peakes. Continue to beat and slowly add 1/3 cup sugar until thick and glossy. Heap lightly over pie and spread to edges of the crust. Turn over to 400°F and bake pie for about 10 minutes until golden brown.


This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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