Rhubarb meringue pie
Here’s my family’s rhubarb meringue pie recipe.
Servings 6 slices
Ingredients
- 250 g flour
- 125 g butter
- 65 g sugar
- 1 pinch of salt
- 3-4 eggs separated
- 200 g icing sugar
- some rhubarb enough to cover the base of the mould twice
Instructions
- Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it.
- Cut the rhubarb into 3–4 cm long chunks and blanch them briefly.
- Make a meringue from egg whites and icing sugar. Cover the bottom of the pastry with a bit of the meringue, then add the rhubarb pieces, and add the rest of the meringue on top.
- Bake for 45 minutes at 175–200ºC.