Rhubarb and Meringue Pie

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(1 vote)
Rhubarb and Meringue Pie
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
12
For the pastry
200 grams Pastry flour
50 grams ground almonds
1 tablespoon Vanilla sugar
1 egg yolk
1 pinch salt
150 grams cold butter
softened butter (for the pan)
dried Legume (for blind baking)
For the filling
1 kilogram Rhubarb
1 lemon (juiced)
1 Vanilla bean (slit)
100 grams sugar
2 packets Pudding mix
For the meringue
2 egg whites
80 grams powdered sugar
2 tablespoons chopped almonds
How healthy are the main ingredients?
Rhubarbsugaralmondalmondsaltlemon

Preparation steps

1.

For the pastry: combine all ingredients and quickly knead to a smooth dough. If necessary, add a little cold water or flour. Shape into a ball and wrap in plastic wrap, refrigerate for 1 hour.

2.

Butter springform pan. 

3.

Roll out pastry and line pan with it, making an edge all around. Cover with parchment paper and weigh down with legumes. Bake in preheated oven at 200°C (aproximately 400°F) for about 10 minutes.  

4.

For the filling: rinse rhubarb and cut into 2-3 cm (approximately 1 inch) pieces. Drizzle with lemon juice, add vanilla seeds, sugar and custard powder,  mix well.

5.

Remove baking pan from the oven, remove paper and legumes and spread with rhubarb mixture. Bake for another 30 minutes.  

6.

For the meringue: beat egg whites until stiff, gradually add powdered sugar, beating. Pour into a piping bag with a serrated nozzle. Remove pie from the oven and pipe meringue in a lattice pattern on top of pie. Sprinkle with chopped almonds and bake for another 10-15 minutes. Remove from oven and cool. 

7.

Remove from the pan and serve.