Classic Rhubarb Pie with Meringue Topping

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Rhubarb season is in full swing in Ontario and the first recipe I’m making is Rhubarb Pie.

My Classic British Rhubarb Pie is topped with the perfect fluffy, silky meringue with a slight sweetness.

You may think rhubarb pie should be topped with a lattice or a crumble topping, but not necessarily.

Both are two delicious ways to top a rhubarb pie but I also like to top my pie with a delightful meringue.

I also make my lemon pie with meringue at the same time since I make a large batch of meringue.

British Rhubarb Pie

Rhubarb Pie Starts With Fresh Rhubarb 

I’ve decided to make my Classic Rhubarb Pie with the perfect fluffy meringue topping.

Many of you may think my Rhubarb pie should be topped with a lattice or a crumble topping, but not necessarily.

Those are both 2 delicious ways to top off a Rhubarb pie but I also like to top my pie with a delightful meringue.

A silky meringue topping also makes the rhubarb pie very light and fluffy.

I also make my lemon pie with meringue at the same time since I make a large batch of meringue.

It seems the Rhubarb pie is ALWAYS the first to go in our house since it’s so popular.

If you enjoy strawberries you can also add some to the pot and make a Rhubarb Strawberry Pie which will add a bit more sweetness to the pie as Rhubarb is very tart.

Some people like to eat Rhubarb with a bit of salt and sugar for the reason of it being so tart. Don’t believe me? Take a bite next time you have some Rhubarb and you’ll see.

When I was younger I used to pick my mom’s fresh Rhubarb from the garden, wash it and then dip it straight into sugar.

Classic Rhubarb Pie Topped with Meringue
Slice Of Classic British Rhubarb Pie With Meringue Topping

What Is Rhubarb?

Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb.

Historically, different plants have been called “rhubarb” in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.\

Source: Wikipedia/rhubarb

I love rhubarb and freeze it so it lasts all year as can it also be very pricey at the grocery store.

Off-season rhubarb costs about $5.99lb and upwards of $3.99lb in-season.

Rhubarb Pie And Growing Capital Of Britain

organic rhubarb
Organic Rhubarb Ontario

When living in Yorkshire, England we lived in a place called Wakefield which is part of the rhubarb triangle.

The rhubarb triangle consists of Leeds, Bradford, and Wakefield and they make the best rhubarb pie.

This is where they grow Rhubarb, not just a little either as it’s the Rhubarb capital of Britain! 

Rhubarb is grown in huge dark tunnels to force growth to gain straighter stems as they stay pink longer.

You should never use a knife to cut rhubarb either, simply snap it off at the base leaving a bit and you’ll be enjoying crop after crop all summer long.

I do grow my rhubarb quite deep and cover it with a bucket for longer, pinker stems.

You’ll also find that the rhubarb stems taste sweeter when done this way.

How to make Rhubarb Pie with Meringue Topping

how to make rhubarb pie
Prep time: 25 mins
Oven temp: 160oF/325 degrees
Cook Time: 15 mins for pie shell, 15 mins for meringue
Makes 1 large pie
Click Nicola’s Pie Shell Recipe to make it homemade.
Classic Rhubarb Pie with Meringue Topping
Recipe Type: Dessert
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 1
If you love Rhubarb you will love this simple to make Rhubarb Pie that has just the right amount of sweetness and is topped off with the best meringue ever!
  • 3 cups rhubarb fresh or frozen
  • 2 cups granulated sugar
  • 1 pie shell or you can use my recipe for shortcrust pastry (I will leave a link right above this recipe for the pie crust)
  • 4 egg whites
  1. Place rhubarb into glass bowl and cover with 1 cup sugar. You won’t need water as rhubarb is mostly made up of water.
  2. Place in the microwave and cook for 5 mins. If you don’t have a microwave you can do it in a pan but it will take a little longer to cook on the stove-top.
  3. The mixture is done when the Rhubarb is stringy. You may need to add more sugar if it tastes too sour, a tablespoon at a time! You can always add but you can’t take away.
  4. Now turn on the oven to 160oF/325 degrees let come to temp
  5. If you are using a ready-made pie shell pierce a couple of holes in the bottom then place in oven.
  6. Once rhubarb and pie shell is cooked you need to let them cool completely.
  7. Now create your meringue by placing the egg whites in your mixing bowl and whisk until they are fluffy and starting to form peaks.
  8. Start whisking again, on high, and gradually add 1 Cup sugar until it has all dissolved. To check that the sugar has dissolved rub between your finger and thumb and it should feel silky and not grainy. If still grainy keep whisking.
  9. Now place the rhubarb into the pie shell then cover completely with the meringue.
  10. Cook in the oven for 15mins or until the meringue starts going light brown in colour.
  11. Note: please read Cook time carefully as it’s 15 mins for the pie crust and 15 mins for the meringue.

Enjoy this Classic British rhubarb pie hot or cold topped with fresh cream or your favourite ice cream.

Enjoy Nicky

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  1. Nicola, this is one of the best looking pies I have ever seen. The Classic Rhubarb Pie is perfect for break time and I am pretty sure that my kids would love this. Thanks for sharing the recipe! Five stars!

  2. This looks so spring-like and tasty Nicola!! Might have to get some extra rhubarb to make this as well as my rhubarb coffee cake!! I don’t have the room to grow it here but I can get it at the farmers market once it opens. I think last year it was $3.00 for a one pound bunch but at least I knew it was fresh picked. I’ve seen some pretty sorry looking rhubarb at the grocery store…
    Thanks Nicola!!

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