Seasons and Suppers · by Jennifer Maloney
Rhubarb Meringue Pie
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 9%
CARBS 56G86% OF CAL
2G FIBER7G OTHER48G TOTAL SUGAR
FAT 3G9% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tart rhubarb custard filling in a pie crust topped with fluffy meringue. A classic spring dessert with bright, tangy flavor.
dessertamericanbaked good🍪 sheet pan🥣 mixer🔥 ovendairy freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 9-inch deep dish pie crust (thawed if frozen, unbaked)
- 1 1/2 cups white granulated sugar (*see Note 1 below)
- 1/2 cup all-purpose flour (spooned and levelled)
- Pinch salt
- 3 large egg yolks (slightly beaten)
- 1 teaspoon vanilla
- 3 cups rhubarb (chopped *see Note 3 below)
- 4 large egg whites (*see Note 2 below)
- 1/2 cup white granulated sugar
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 9%
CARBS 56G86% OF CAL
2G FIBER7G OTHER48G TOTAL SUGAR
FAT 3G9% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 90mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 51mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 90MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.