{"id":39484,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-rhubarb-meringue-pie\/"},"modified":"2023-08-31T05:50:05","modified_gmt":"2023-08-31T10:50:05","slug":"contest-winning-rhubarb-meringue-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-rhubarb-meringue-pie\/","title":{"rendered":"Contest-Winning Rhubarb Meringue Pie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>My husband\u2019s grandmother was an excellent cook, but she didn\u2019t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. \u2014Elaine Sampson, Colesburg, Iowa<\/p>\n","protected":false},"author":7061,"featured_media":776733,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304173,304328,304288,305487,304430,307104,303966,304408,304368,306848,304268,304455,306387,303991,306336,324623,307224,304388,306399,304395,304150,304353],"categories-v2":[308500,310461,309438,309455,308988,308319,308984,308481,259620,310796,308830,310155,308495,308813,308745,309603,259483,308860,312294,308515,312199,309177,310270,308752,339227,308782,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Raspberry-Rhubarb Slab Pie","post_link":"\/recipes\/raspberry-rhubarb-slab-pie\/","post_image":"\/wp-content\/uploads\/2025\/04\/Raspberry-Rhubarb-Slab-Pie_EXPS_FT25_149426_AC_0422_1.jpg"},{"post_title":"Strawberry Rhubarb Pie","post_link":"\/recipes\/winning-rhubarb-strawberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg"},{"post_title":"Granny's Rhubarb Pie","post_link":"\/recipes\/granny-s-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Granny-s-Rhubarb-Pie_EXPS_SDAM19_11942_E12_06_6b.jpg"},{"post_title":"Contest-Winning Fresh Blueberry Pie","post_link":"\/recipes\/contest-winning-fresh-blueberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Contest-Winning-Fresh-Blueberry-Pie_EXPS_FT23_10457_ST_1110_1.jpg"},{"post_title":"Rhubarb Meringue Dessert","post_link":"\/recipes\/rhubarb-meringue-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14589_TH10170C33B.jpg"},{"post_title":"Contest-Winning Raspberry Cream Pie","post_link":"\/recipes\/contest-winning-raspberry-cream-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Contest-Winning-Raspberry-Cream-Pie_EXPS_BDSMZ17_44023_B03_02_2b.jpg"},{"post_title":"Sour Cream Rhubarb Pie","post_link":"\/recipes\/sour-cream-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sour-Cream-Rhubarb-Pie_EXPS_CWAM17_19935_D12_13_7b.jpg"},{"post_title":"Apple Rhubarb Crumb Pie","post_link":"\/recipes\/apple-rhubarb-crumb-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps140895_HCK163687D07_07_1b.jpg"},{"post_title":"Contest-Winning Rhubarb Pudding","post_link":"\/recipes\/contest-winning-rhubarb-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17488_CW10255D29B.jpg"},{"post_title":"Rhubarb Custard Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Rhubarb Cherry 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Pie","post_link":"\/recipes\/pineapple-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22761_TH10523D12A.jpg"},{"post_title":"Contest-Winning Glazed Pineapple Pie","post_link":"\/recipes\/contest-winning-glazed-pineapple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15493_CW10188C31D.jpg"},{"post_title":"Maple Cream Meringue Pie","post_link":"\/recipes\/maple-cream-meringue-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Cream-Meringue-Pie_EXPS_TGBZ21_38669_E05_26_1b.jpg"},{"post_title":"Contest-Winning Onion Pie","post_link":"\/recipes\/contest-winning-onion-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18909_C10246D49D.jpg"},{"post_title":"Orange Rhubarb Pie","post_link":"\/recipes\/orange-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2400_C2013C49C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-Rhubarb-Meringue-Pie_EXPS_GHBZ18_31932_B08_15_5b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-rhubarb-meringue-pie\/","name":"Contest-Winning Rhubarb Meringue Pie","datePublished":"2018-01-01","dateModified":"2023-08-31","prepTime":"PT50M","cookTime":"PT01H05M","totalTime":"PT01H55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Contest-Winning-Rhubarb-Meringue-Pie_EXPS_GHBZ18_31932_B08_15_5b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"My husband\u2019s grandmother was an excellent cook, but she didn\u2019t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. \u2014Elaine Sampson, Colesburg, Iowa","recipeIngredient":["3\/4 cup all-purpose flour","1\/4 teaspoon salt","1\/4 teaspoon sugar","1\/4 cup shortening","1 tablespoon lightly beaten egg","1\/4 teaspoon white vinegar","3 to 4-1\/2 teaspoons cold water","FILLING:","3 cups chopped fresh or frozen rhubarb","1 cup sugar","3 tablespoons all-purpose flour","Dash salt","3 large egg yolks","1 cup heavy whipping cream","MERINGUE:","4 teaspoons plus 1\/3 cup sugar, divided","2 teaspoons cornstarch","1\/3 cup water","3 large egg whites, room temperature","1\/8 teaspoon cream of tartar"],"recipeInstructions":[{"@type":"HowToStep","text":"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 refrigerate for 1 hour or until easy to handle."},{"@type":"HowToStep","text":"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 edge."},{"@type":"HowToStep","text":"Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350\u00b0 until filling is set and the pie jiggles when gently shaken, 50-60 minutes."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Spread evenly over hot filling, sealing edge to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 388 calories","fatContent":"19g fat (9g saturated fat)","cholesterolContent":"129mg cholesterol","sodiumContent":"131mg sodium","carbohydrateContent":"50g carbohydrate (37g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.625,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"I made this recipe exactly as written, except I omitted making the pastry and baked it into 15 tart shells because I had them frozen and was short on time.  Everyone loved it!  This was a perfect individual dessert for the gathering I hosted.  I will definitely make this recipe again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBullhorn"},"reviewBody":"This is a great pie recipe.  I had to bake it a bit longer than the recipe calls for - and the knife never did come out clean.  I baked it until the crust looked done - about 70 min. in my 1950 gas oven.  The pie set up nicely as it cooled.  The meringue recipe is amazing.  The meringue will hold up for 3 or 4 days (if your pie lasts that long!)  I have made this pie for several occasions and it is a huge hit every time.  My guests often tell me that this is the best pie they have ever eaten.  A winner for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTrumpet"},"reviewBody":"I'm not all that crazy about rhubarb, but this pie is WOW, my friend and her husband are also not rhubarb fans and they were in awe!!!! I'm making again today and have even planted my own rhubarb plant.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSword"},"reviewBody":"Perfect balance of sweet and tart.  Crust is a very old family favorite, known by most as the \"Pennsylvania Dutch\" pie crust. The meringue is perfect, no weeping, just perfect!  The filling is magnificent, very reminiscent of lemon meringue pie.  Lovely.  Wouldn't change a thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTrumpet"},"reviewBody":"even if you don't like rhubarb....WOW it's so good,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlane"},"reviewBody":"love this pie - the meringue is the best recipe I've found - really holds up","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"This was very nice but I did add apples as well as the rhubarb. It would be nice with cream with or without the meringue on top.We thought it tasted better cold.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedAnchor"},"reviewBody":"The taste is very similar to lemon merengue, with the sour taste of the rhubarb. It tastes wonderful, though it is a bit sugary for me. I wouldn't try to cut down on the sugar though because rhubarb is so sour. All in all it is a delicious pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlanet"},"reviewBody":"I have make this recipe all summer, I must make at least 8-10 pies..this is the best recipe I have ever tried..thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueMagnet"},"reviewBody":"Awesome recipe!!  First time making a meringue pie but this was VERY easy and I would have to agree it tastes even better when cold!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWheel"},"reviewBody":"My mother made this pie and it was wonderful. I grew eating rhubarb and love its tangy flavor. This pie is perfect just as it is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCupcake"},"reviewBody":"I threw out my old rhubarb cream custard pie recipe and will now use this one.  Awesome!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBucket"},"reviewBody":"I took this to a potluck last night and it disappeared quickly, with many compliments. The meringue turned out perfectly!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanAnchor"},"reviewBody":"This pie is absolutely wonderful! As it turns out I had an overabundance of rhubarb so even halving the ingredients again (also have a large deep pie dish) it turned out superb! A marvelous meringue recipe - as she said 'fool proof'. Thank you for including it in your cooking school book.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChefHat"},"reviewBody":"Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"This is a five star!! I can't get the star to click on five so I've written it! This was a very good pie. I added apples as well as the rhubarb. It would be nice with cream with or without the meringue. We liked it cold.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"31932","romance_copy_dek":"My husband\u2019s grandmother was an excellent cook, but she didn\u2019t always share her secrets. Luckily, we have her rhubarb pie recipe. 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