Rhubarb Meringue Pie
Melt-in-your-mouth meringue tops pucker-powered rhubarb for a
Yield: 8 servings
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon margarine or 1/3 cup lard
2 to 3 tablespoons cold water
1 cup sugar
1/3 cup Gold Medal all-purpose flour
4 cups cut-up rhubarb
2 tablespoons butter or margarine
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Baked Pie Crust:
Heat oven to 475 F. Mix flour and salt in medium bowl. Cut in margarine, using pastry
blender or crisscrossing 2 knives, until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more
water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured
surface. Roll pastry, using floured rolling pin, into circle 2 inches larger
than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired. Prick bottom and side of pastry
thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire
Heat oven to 375 F. Beat eggs and 1 cup sugar in large bowl with electric
mixer on medium speed until thickened. Stir in flour and rhubarb; pour into
pie crust. Dot with butter. Cover edge of crust with 2- to 3-inch strip of
aluminum foil to prevent excessive browning.
Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool
pie on wire rack while preparing meringue.
Heat oven to 400 F. Beat egg whites and cream of tartar in large bowl on high
speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue
beating until stiff and glossy (do not underbeat). Spread meringue over rhubarb
mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie
away from draft, about 30 minutes.
Did you know? Cream of tartar is added to egg whites in the beginning beating
stages to give the whites more stability and volume.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.
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