After one taste, my mom rushed over to get the recipe from me.

Rhubarb meringue pie is one of those delightful surprises that combines the tartness of rhubarb with the sweetness of meringue, all nestled in a flaky crust. Growing up in the Midwest, rhubarb was a staple in our garden, and my mom would often make this pie as a special treat. It's perfect for spring and summer gatherings, or whenever you want a dessert that's both comforting and a little bit fancy. The combination of textures—flaky crust, creamy rhubarb filling, and light meringue topping—makes it a crowd-pleaser.
This pie is a star on its own, but if you're looking to create a full dessert spread, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light, crisp salad with a tangy vinaigrette pairs well if you're serving the pie as part of a larger meal. For drinks, a chilled glass of white wine or a refreshing iced tea complements the pie's flavors beautifully.
Rhubarb Meringue Pie
Servings: 8
Ingredients
1 9-inch pie crust, pre-baked
4 cups rhubarb, chopped
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar (for meringue)
Directions