Rhubarb Pie - Deluxe

Rhubarb Pie - Deluxe

A typed vintage recipe for a Deluxe Rhubarb Pie and a Never Fail Meringue. Make this rhubarb pie with rhubarb, sugar, butter, flour, salt, a whole egg, egg whites. Bake in an unbaked pie shell and top with the never-fail meringue.
A typed vintage recipe for a Deluxe Rhubarb Pie


3 cups rhubarb - cut
1 cups sugar
1 tablespoon butter
3 tablespoons flour
1/8 teaspoon salt
1 whole egg
2 egg yolks

Unbaked pie shell


Cover rhubarb with boiling water and let stand for five minutes. Drain. Blend sugar and butter, flour, and salt. Add egg yolks and whole egg and mix. Add rhubarb. Pour into the pie shell and bake at 450-degrees {for 10 minutes}, then 25 to 30 minutes at 350-degrees. 

When cool, top with this never fail meringue. 


Never Fail Meringue


2 unbeaten egg whites
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons water


Beat ingredients thoroughly in the top of a double boiler. Cook over hot water for 1 minute, beating constantly. Remove from fire and beat 2 minutes longer. Spread on pie and put under the broiler until golden brown. 


Mrs. William Zaruba, per Gazette



A handwritten version of this recipe also appears in the Verdin Collection - 

A handwritten vintage recipe for a Deluxe Rhubarb Pie


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