Rhubarb cream pie with meringue

    1 hour 5 min

    The meringue topping is best when eaten within a few hours but that's usually not a problem in our family!

    2 people made this

    Makes: 1 tarte

    • 1 ready rolled shortcrust pastry
    • 800g rhubarb
    • 30g ground almonds
    • 1 egg
    • 125ml single cream
    • 30g vanilla sugar
    • 1 tablespoon plain flour
    • 100g caster sugar, more to taste
    • For the meringue
    • 3 egg whites
    • 100g caster sugar
    • 1 orange, zested

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Line a pie tin with the pastry and prick several times with a fork. Fill with dried beans or pie weights and bake for 10 minutes.
    3. Trim and thinly slice rhubarb. Sprinkle baked pastry base with almonds.
    4. In a bowl beat egg with crea, vanilla sugar and flour till smooth. Add rhubarb and sugar and mix well.
    5. Spread on the pastry base and bake for 35 minutes.
    6. Meringue

    7. Beat egg whites till stiff, gradually adding sugar. Fold in orange zest.
    8. After 35 minutes of baking time, remove pie from the oven and spread meringue mixture on top.
    9. Increase oven temperature to 220 C / Gas 7 and bake for a further 10 minutes till5 Minuten aus dem Ofen nehmen und die Baisermasse darauf verteilen. 10 Minuten bei 220° backen. Abkühlen lassen.

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