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Rhubarb Meringue Pie

Rhubarb Meringue Pie

The Rhubarb Meringue Pie is incredibly melting in your mouth and the meringue over the top is lightly crisp. 
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Prep Time 15 mins
Cook Time 1 hr
Total Time 2 hrs 15 mins
Course Dessert
Cuisine French
Servings 4


For the filling:

  • 500 g (1 lb) rhubarb
  • 6 tablespoon almond powder
  • 2 eggs
  • 100 ml heavy cream
  • 125 g sugar
  • 1 teaspoon corn starch

For the meringue:

  • 3 egg white
  • 200 g sugar
  • 1 teaspoon of vanilla extract


  • Peel the rhubarb stalks (
    to see how to do it) and cut them into little cubes. Mix them with 50 g of sugar and let it macerate for at least 1 hour.
  • Unroll the pie crust and precisely fit it in a tart pan (9 or 11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
  • Preheat the oven to 395 F.
  • Drain the rhubarb in a colander.
  • In your pie dish, evenly pour the almond powder, then the drained rhubarb. Cook for 15 min.
  • During this time, mix the eggs and the rest of the sugar (75 g). Add the corn starch, then the heavy cream. Mix vigorously.
  • After the 15 min. are done, pour the egg mixture on the rhubarb and put it again in the oven for 20 min.
  • Lower your oven to the minimum temperature (mine is 170 F).
  • Beat egg whites with an electric mixer on high speed until foamy. Pour 1 tablespoon at a time of sugar, then add vanilla extract without stopping to beat. The meringue needs to be stiff and glossy.
  • Spread meringue over rhubarb mixture to edge of crust with a spatula.
    Rhubarbe Meringue Pie
  • Verify that your oven is at its lowest temperature before you put your pie in it. Let the meringue dry for approximately 30 min. or more if needed. The meringue will be lightly crunchy. If you do not want it crunchy, put it under the grill (or color with a torch) for a few minutes. For mine, I let the meringue cook for 30 min. and use a torch to give it a nice color.
    Rhubarbe Meringue Pie
  • Unmold the pie on a rack and serve at room temperature.
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