Quick Rhubarb Pie with Meringues
8 servings
60 minutes
Rhubarb meringue pie is a charming dessert of European cuisine that combines tender crust, tangy fruit filling, and airy sweet meringue. Rhubarb, known for its refreshing taste, adds a light tartness to the pie, balancing the sweetness of the meringue. Historically, this pie emerged as a way to use seasonal rhubarb traditionally used in baking in European countries. It is perfect for spring and summer tea parties, giving the treat a bright and fresh flavor. The crispy crust, soft creamy filling, and delicate slightly baked meringue create an amazing texture that delights the taste buds.
1
Preheat the oven to 180 degrees.
2
In a large bowl, mix flour, leaving 3 tablespoons, margarine, and powdered sugar. Knead well and shape into a ball.
- Wheat flour: 1.3 glass
- Margarine: 0.5 glass
- Powdered sugar: 2 tablespoons
3
Place the dough in a round mold with sides (about 25 cm in diameter) and spread it evenly. Bake in the oven for about 20 minutes until golden brown.
4
In a saucepan, mix 1.5 cups of sugar, the remaining 3 tablespoons of flour, egg yolks, and milk. Mix well, then add 3.5 cups of finely chopped rhubarb. Cook, stirring, until thickened.
- Fine white sugar: 1.8 glass
- Wheat flour: 1.3 glass
- Egg yolk: 3 pieces
- Milk: 0.3 glass
- Rhubarb stems: 700 g
5
In a large bowl, beat the egg whites with a mixer until stiff peaks form, then add the remaining sugar.
- Egg white: 3 pieces
- Fine white sugar: 1.8 glass
6
Spread the filling on the crust, smooth it out. Decorate with whipped egg whites on top.
7
Send to the oven for another 10-15 minutes until the whites are browned.