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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Meringue Pie Recipe

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This recipe for Rhubarb Meringue Pie is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For filling:
3 cups rhubarb
Boiling water
1 – 1 1/2 cup sugar
2 tbsp flour
Dash salt
1/4 tsp cinnamon
1 tbsp melted margarine/butter
3 egg yolks, beaten
Large deep pie dish

1 unbaked pie shell:
1 cup pastry flour
1/4-1/2 tsp salt
1/3 cup fat
1. Have all materials cold as possible – pastry flour should be used.
2. Sift dry ingredients.
3. Cut in fat with two knives, or use a pastry blender.
4. Using a knife, mix in just enough water to make a stiff dough.
5. Chill dough in fridge for at least 30 minutes before rolling out. Once rolled out, chill again before filling with mixture.

For meringue:
1 egg whites
6 tbsp sugar
1/4 tsp cream of tartar
1/2 tsp corn starch
Directions:
Directions:
1. Pour boiling water over cut-up rhubarb to cover. Leave for 5 minutes and drain.
2. Mix sugar, flour, salt, cinnamon, melted margarine/butter and beaten egg yolks. Combine with rhubarb and spread in an unbaked pie shell (which has been chilled). Bake for 10 minutes at 400 F and then at 350 F for 30 mins.
3. Make meringue: beat egg whites until stiff and add cream of tartar, sugar and corn starch.
4. Spread on top of pie and put back in over for 10-12 minutes at 350 F.
Personal Notes:
Personal Notes:
This is Heather’s favorite from Betty’s signature recipe collection!

 

 

 

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