Strawberry rhubarb meringue pie

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    Strawberry rhubarb meringue pie

    Strawberry rhubarb meringue pie

    (7)
    1hr55min


    2 people made this

    About this recipe: This dessert has a crunchy shortbread base, rich creamy strawberry-rhubarb filling and a soft meringue topping.

    Ingredients
    Serves: 10 

    • Base
    • 250g plain flour
    • 2 tablespoons caster sugar
    • 225g cold butter
    • Filling
    • 400g caster sugar
    • 40g plain flour
    • 1 teaspoon salt
    • 6 egg yolks
    • 235ml double cream
    • 600g thinly sliced rhubarb
    • 325g thinly sliced strawberries
    • Meringue topping
    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 150g caster sugar
    • 1 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:1hr25min  ›  Ready in:1hr55min 

    1. Preheat oven to 180 C / Gas 4. Grease a rectangular baking dish.
    2. To make the base: Whisk together 250g of flour and 2 tablespoons of sugar in a bowl; use a small knife to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of the prepared baking dish. Bake the base in the preheated oven until lightly browned, about 20 minutes.
    3. To make the filling: Mix together 400g of caster sugar, 40g of flour, salt, egg yolks and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling on top of the baked base. Return to oven and bake until the filling is set, 50 to 60 minutes.
    4. To make the meringue: Place egg whites and cream of tartar in a large mixing bowl; beat with an electric mixer on medium-high speed until the whites form soft peaks. Gradually beat in 150g of caster sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract.
    5. Remove the dessert from the oven and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven and bake until the meringue is pale golden brown, about 15 more minutes. Cool to room temperature, then chill to serve.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    3

    My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn't do the cooking. DD made a couple of fatal mistakes the first time around, so had to make a second batch. They brought dinner to my hospital room. Although the taste was wonderful, this dessert was a little too sweet for my taste. The rest of the family (fourteen of them) loved it.  -  22 May 2012  (Review from Allrecipes US | Canada)

    by
    3

    Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees, but it was worth it.  -  17 Jul 2011  (Review from Allrecipes US | Canada)

    by
    1

    I used a graham wafer crust. This is decadent.  -  22 Jun 2014  (Review from Allrecipes US | Canada)

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