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Strawberry Rhubarb Meringue Pie

Strawberry rhubarb meringue pie combines tart rhubarb and sweet strawberries in a golden crust and topped with fluffy sweet meringue.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Resting time 2 hours
Total Time 1 hour 30 minutes
Servings 6 people
Author Lisa B.


  • 2 cups cut up rhubarb
  • 1 cup sliced strawberries
  • 3 egg yolks
  • 1-1/3 cups sugar
  • 5 tablespoons flour
  • 3 tablespoons melted butter
  • 1 pie crust*
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar


  • Place sliced rhubarb and strawberries in a large mixing bowl. Set aside.
  • Combine slightly beaten egg yolks with sugar and flour. Add the mixture to the rhubarb strawberry mixture. Add the melted butter and stir. Allow to stand 30 minutes.  
  • Pour mixture into a prepared pie shell and bake at 375 degrees for 50-60 minutes or until firm. 
  • Meanwhile, beat egg whites with cream of tartar on medium speed with an electric mixer until frothy. Slowly add sugar while beating until egg whites stand in stiff peaks. 
  • Top hot pie with meringue. Bake approximately 8 minutes at 350 degrees until the meringue is golden.


Pie crust recipe can be found here: