Grandma's Rhubarb Meringue Pie
  • 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
  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.
Recipe by The Mid-Century Menu at