Rhubarb Pie in all its Glory

Rhubarb Meringue Pie

Don’t you hate pies that are mushy and have half of their goodness spilling onto your plate while it is being served? I don’t know about you, but I really don’t like that. If you have ever tried a squishy rhubarb pie, you know what I mean. But look no further, I found the perfect solution for this. In is really simple: instant vanilla pudding! If you chill this pie properly, you will have an amazing rhubarb filling (lots of it, almost one kilogram!), which combines nicely with the meringue. Is that a German thing? To put meringue on top of rhubarb? Not sure, but who cares. It is so yummy! You should definitely try it. I really love this nice combination. It looks so impressive and tastes even better.

For that reason I will keep in short today. Just enjoy all the goodness while it lasts. Because, you know, rhubarb is not going to be around for that much longer anymore. And who would want to miss on a piece of delicious rhubarb pie? Not me!

Credit: Chefkoch (German)

Rhubarb Meringue Pie

Serves: One 26 cm ∅ springform
Cooking Time: 25min preparation +45min of baking


  • Filling
  • 900 grams of rhubarb (weighed after peeling and cutting it)
  • 150 grams of regular sugar (depending on your rhubarb, you may increase or decrease the amount)
  • 2 packages of instant vanilla pudding

  • Pie pastry
  • 200 grams of all purpose-flour
  • 65 grams of regular sugar
  • 65 grams of cold butter
  • 1 egg
  • Optional: 2-5 teaspoons of cold water

  • Meringue
  • 3 eggs whites
  • 100 grams of regular white sugar



For the filling first place the prepared rhubarb in a large bowl and mix with the sugar. Set aside.


Then start working on the pie pastry by rubbing the flour, butter and sugar together to create crumbs.


Mix with your hands until you have small crumbs, then add the egg and work into a ball. Depending on the flour, you may wish to add a bit of water, one teaspoon at a time.


Once you managed to create a ball that holds together, cover in plastic wrap and keep in the fridge until further use.


Now continue with the filling by placing the rhubarb in a sieve. Any liquid which was produced should be kept. Fill up rhubarb liquid with water for a total of 500 milliliters. Keep 12 tablespoons of this rhubarb/water mix in a separate mug.


Place the rhubarb into a large pot on the stove and bring to boil.


Add the instant pudding to the mug and stir until you see now lumps. Then pour this mix into the rhubarb and stir.


Let boil for about one to two minutes until it thickens. Let cool a little.


Preheat oven to 190 degrees Celsius. Butter a 26cm springform. I do not recommend using a pie form for this pie as it as a lot of filling. A lot.


Take out the dough from the fridge and roll out with rolling pan on lightly floured surface.


Make sure you roll it out big enough to cover the entire springform. Trim off any overhang.


Once you are satisfied with the pie pastry in your springform, pour the rhubarb inside. It does not need to be completely cool.


Bake for about 35 minutes.


Meanwhile prepare the meringue.


First beat the egg whites on medium until soft peaks form.


Then add the sugar slowly and beat on high speed until stiff peaks form and you could turn the bowl upside down.


Take out the hot pie after 35 minutes of baking and put meringue on top. If desired, you can pipe it on like I did on the pictures. However, with a spoon is also fine. Place back into the oven for about 10 minutes. I have to reduce the temperature of the oven to about 160 degrees to be sure the meringue doesn't brown too much.


Take out after a total baking time of 45 minutes and let cool completely. It is normal that the filling will still jiggle. Once it has room temperature, transfer to fridge.


Best served cold.


You can obviously replace some of the rhubarb with other fruits. Such as strawberries or raspberries. Don't know what to do with the leftover egg yolks? Try lemon curd, see here.









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  • Reply
    Monika Dabrowski
    Sunday June 18th, 2017 at 09:34 AM

    This pie looks delicious, especially with the fluffy meringue on top:)

    • Reply
      Sunday June 18th, 2017 at 10:18 AM

      Thanks, Monika, it is all gone, everybody loved it!

  • Reply
    Tuesday June 20th, 2017 at 08:37 PM

    Have to try this, I love rhubarb! – Jelly

    • Reply
      Tuesday June 20th, 2017 at 08:39 PM

      Then go and buy rhubarb as long as it is sold, this is rhubarb heaven!

  • Reply
    Thursday June 29th, 2017 at 03:21 PM

    Hallo Jenny
    Wir lieben Rhabarber. Deshalb vielen Dank für Dein feines Rhabarber-Torten Rezept und die tollen Fotos dazu.

    Freundliche Grüsse
    Irina und Walter

    • Reply
      Thursday June 29th, 2017 at 03:34 PM

      Sehr gern! Meldet euch, solltet ihr ihn nachbacken.

  • Reply
    Friday June 19th, 2020 at 06:16 PM

    Hallo Jenny,
    dein Rezept klingt lecker und ich würde es gerne nachbacken.
    Womit rührst du das Puddingpulver denn an? Im Rezept stehen nur Zucker und Rhabarber, aber es braucht dazu doch Flüssigkeit…Wasser…Milch? Von der Menge her wie auf der Puddingpckung angegeben?
    Danke und liebe Grüße

    • Reply
      Friday June 19th, 2020 at 06:17 PM

      Liebe Barbara, das Pulver kommt einfach so ohne anrühren in den Teig, nicht in die Füllung.

  • Reply
    Friday June 19th, 2020 at 06:38 PM

    Ok, vielen lieben Dank für die schnelle Antwort!

  • Reply
    David Collins
    Friday January 13th, 2023 at 03:21 PM

    mine is baking at the moment and I’m just looking over your photos to see the meringue and notice you have the crust going up the edges. On a 26″ spring form the quantity you have for the app pie pastry is not enough to cover it all…. I just have a base so hopeful it will firm up in the f fridge

    • Reply
      Saturday January 14th, 2023 at 06:54 PM

      So did it work out?

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