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Rhubarb Cream Pie Recipe


2013 Rhubarb Baking Contest Winner - Rhubarb Pie Category


  • Filling:
  • 2 Tbsp. butter
  • 2 c. diced Rhubarb
  • 1 c. sugar
  • 1/4 c. sugar
  • 2 Tbsp. cornstarch
  • 1/4 c. milk
  • 2 egg yolks
  • 1/8 tsp. salt
  • Crust:
  • 1 c. flour
  • 1/3 c. Crisco
  • Pinch of salt
  • 3 Tbsp. cold water
  • Meringue:
  • 2 egg whites
  • 4 Tbsp. sugar
  • 1 tsp. lemon juice or 1/4 tsp. vanilla


Melt butter, then add diced rhubarb and 1 cup sugar. Cook slowly until the rhubarb is tender. Combine 1/4 cup sugar, cornstarch, milk, egg yolks and salt. Add to rhubarb and cook until thick. Cool, then pour into baked 8” pie shell. Top with meringue.

Crumble the flour, Crisco, and salt. Then add 3 Tbsp. of cold water, 1 Tbsp. at a time. Combine and roll out the dough. Bake at 350°.

Beat egg whites with a whisk or an egg beater until soft peaks form when you lift out the beater. Gradually beat in the sugar and the vanilla. Spoon evenly over the pie, but do not make it too smooth. Bake at 425° for 4 1/2 minutes or until golden brown.

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