Grandma’s Rhubarb Meringue Pie – A Vintage Recipe Re-Run

Posted on May 27 2015 - 3:29am by RetroRuth

It’s rhubarb season again! And while we have a couple different ways to use up your extra crop of “pie plant” on our blog, this is easily our favorite! Even though this pie was only posted last year, this has been a favorite in Tom’s family for forever.  In fact, I am planning on making this pie this week, just as soon as Tom finishes the pie for the upcoming Second Annual Pieathalon Challenge, which will be coming up on June 8th!

So, I was really excited about the recent First Annual Pieathalon Blogger Challenge. It was crazy, and fun and great and I LOVED it.

And today we have Tom’s favorite pie, ever, ever. Grandma’s Rhubarb Meringue Pie!IMG_7325

Grandma's Rhubarb Meringue Pie
Author: 
 
Ingredients
  • For Crust:
  • ½ cup butter
  • ¼ cup sugar (white or packed brown)
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 cup flour
  • ¾ cup rolled oats (quick or regular)
  • For Filling:
  • 1 cup white sugar
  • 2 T flour
  • ⅛ tsp salt
  • 3 cups diced rhubarb
  • 1 T water
  • 3 egg yolks beaten slightly
  • For Meringue:
  • 3 egg whites
  • ⅛ tsp salt
  • ⅓ cup sugar (white or packed brown)
  • ½ tsp vanilla or lemon extract
Instructions
  1. For crust, cream butter, sugar, vanilla and salt. Mix in flour and rolled oats. Blend until dough is formed.
  2. Press dough over bottom and sides of 9" pie plate, making a high, even edge. Chill.
  3. For Filling, mix salt, sugar and flour. Set aside.
  4. Combine rhubarb & water in saucepan. Cover and bring to a boil. Stir in sugar mixture. Boil, stirring often.
  5. Fold a small amount of hot mixture into egg yolks. Stir eggs into hot mixture slowly. Pour into crust. Bake at 375 degrees for 25 minutes or until set.
  6. For Meringue, Beat whites and salt until soft peaks form. Add sugar gradually. Beat until glossy. Beat in extracts.
  7. Spread over hot filling so that it touches the edge of crust. Return to oven and brown for 8-10 minutes.

 

 

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This pie is different from the normal pie, which is great. It starts out with an oatmeal cookie crust.

Just…think about that.

Oatmeal. Cookie. Crust.

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Then it is filled with a sweet, tart and creamy filling. No strawberries here, thanks. Just pure rhubarb goodness!

Just a side note – Why does rhubarb filling always look so bad? This one was a challenge to photograph!

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And then the whole shebang is topped off with meringue.  And since we make this pie a couple of times during rhubarb season, I have been experimenting with it a bit. I regularly switch between the recommended white sugar and brown sugar for the crust and the meringue. Brown sugar meringue is really, really good.

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“I could eat this entire pie.”

The Verdict: Delicious

From The Tasting Notes –

Since this is a family recipe, we are a bit biased about this one, but we think it is really good. The filing is tart, sweet and creamy and the crust is pretty much an oatmeal cookie. How can you go wrong with that? Normally I could take or leave meringue, but when I switch out brown sugar for white it almost makes it taste like frosting. Delicious, delicious pie frosting. Yum.

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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3 Comments so far. Feel free to join this conversation.

  1. OLD&GRUMPY May 27, 2015 at 5:03 pm - Reply

    The flour in the filling gives it the yucky look. Try subbing corn starch or one of the clear thickeners .Like what they use in strawberry pie. Also perhaps use lemon or citric acid to keep it red like they do to keep apples from browning. Grannies always have a good pie. I have been making “Granny J’s Blue Berry Snow Balls” for my grand kids. Freeze FRESH blue berries . Pour cold heavy cream on them—DONE!! That is a 1950’s farm girl idea.

    Cookie Crust? Oh yes!

  2. Kittentoes May 29, 2015 at 5:42 pm - Reply

    I haven’t made this pie, but I have snagged the crust recipe.

  3. Thana Fauteux June 1, 2015 at 5:43 pm - Reply

    I LOVE rhubarb pie, but I’ve never tried one with a meringue topping, definitely going to try this out!

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