RHUBARB MERINGUE PIE
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.
- Juice rhubarb. (You'll need 2 1/4 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
- Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.
- Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.
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.
EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
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
STRAWBERRY RHUBARB MERINGUE PIE
Provided by Food Network
Categories dessert
Time 51m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
- In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
- In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
- Preheat the oven to 350 degrees F.
- In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
- Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
- Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
- In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
- Yield: dough for 1 single-crust 9-inch pie.
RHUBARB MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
STRAWBERRY-RHUBARB MERINGUE PIE
This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. -Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°., In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts :
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB MERINGUE DESSERT
A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
- Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
- Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg
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