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
- Rub the flour and butter together with your fingertips until the mixture resembles fine crumbs. Stir in the sugar and salt. Add 3 egg yolks and mix until the dough comes together. If it’s too dry, add the fourth yolk or a tiny splash of cold water.
- Butter a tin and press the pastry into it.
- Cut the rhubarb into 3–4 cm long chunks and blanch them briefly. (I've made it without blanching them, and that worked fine, too.)
- 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.