Rhubarb Meringue Pie recipe

Preparation Time: 1 hours | Cooking Time: 2 hours

This recipe is a little bit like a traditional meringue pie and a little bit like a rhubarb torte. The base is crumbly and sweet, the filling thick and rich and the meringue topping sweet and light. It's a bit of a show stopper, but it's easier to make than you might think.


  • 200g plain flour
  • 4 tbsp. caster sugar
  • 175g butter
  • 1kg rhubarb
  • 6 egg yolks
  • 250ml evaporated milk
  • 400g caster sugar
  • 4 tbsp. plain flour
  • 6 egg whites
  • 300g caster sugar
  • 1 tsp. vanilla extract


  1. Combine plain flour and sugar in a bowl. Rub the butter in with your fingertips, or whiz in a food processor until the mix resembles fine breadcrumbs. Press evenly into a greased 23cm pie dish and bake in a 180C oven for 15 minutes or until golden and set. Leave to cool.

  2. Finely chop the rhubarb. Whisk the egg yolks with the sugar until pale and fluffy, then whisk in the milk. Sift in the flour and stir until smooth. Fold in the rhubarb. Spread over the base. Bake at 180C for an hour or until firm. Leave to cool.

  3. Finally, make the meringe. Whisk the egg whites with the vanilla until soft peaks form. Gradually whisk in the caster sugar until stiff, shiny peaks form. Mix should be smooth - if it is grainy, keep whisking. Spoon evenly over the pie and use a fork to rough up the edges - or, you can use a piping bag to pipe the meringue onto the pie. Bake for 15-20 minutes or until lightly golden and set.

This pie is delicious served warm, but it's also good cold the next day. Serve with a little strawberry coulis. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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