Rhubarb Pie

This image courtesy of Tom Eckerle


Cooking Methodbaking


Total Timeunder 2 hours

Recipe Coursedessert

Equipmentelectric mixer


Taste and Texturecrisp, sweet, tart

Type of Dishfruit, pie


  • ½ recipe Pie Dough, made with butter  
  • 1½ pounds young, pink rhubarb stalks, cut into 1-inch pieces (about 5 cups)
  • ¾ cups sugar
  • 2 tablespoons quick cooking tapioca
  • 2 egg whites, at room temperature
  • ¼ cup sugar
  • 9-inch pie pan
  • Electric mixer
  • Pastry bag fitted with a star tube


  1. Preheat the oven to 425° F. Prebake the pie crust until golden. Remove to a cooling rack. Reduce the oven temperature to 350°.

  2. Wash the rhubarb pieces and drain. In a non-aluminum saucepan, combine the rhubarb with the sugar and tapioca.

  3. Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.

  4. When cooled, spread the rhubarb filling evenly in the pie shell.

  5. Prepare the meringue: With an electric mixer, beat the egg whites until foamy.Gradually add the sugar, and beat until the whites are stiff and glossy.

  6. Place the meringue in a pastry bag fitted with a star tube and pipe the meringue in lattice fashion over the rhubarb mixture. Bake the pie for 10 minutes, or until the meringue is golden. Serve at room temperature.


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