Rhubarb Apple Pie
The rhubarb helps us detoxify, because its tannins such as tannins and potassium as well as calcium help to eliminate excess water and toxins. But beware of kidney and bile diseases and gout, rhubarb should be avoided because of its oxalic acid.
Not rhubarb season? No problem, the cake with meringue also tastes good with other sour fruit. How about a gooseberry cake, for example? Instead of pudding powder, you can also use three tablespoons of starch and one or two teaspoons of vanilla extract as well as 4 tablespoons of raw cane sugar.
- For the crust
- 120 grams butter
- 100 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- 250 grams Pastry flour
- ½ packet Baking powder
- For the filling
- 800 grams Rhubarb
- 50 milliliters Apple juice
- 1 packet vanilla pudding mix (cooking / baking)
- 2 Tbsps sugar
- 2 egg yolks
Preheat the oven to 180°C (approximately 350°F).
For the filling, rinse the rhubarb, trim, and cut into 3 cm (approximately 1 inch) long pieces. Place in a saucepan with apple juice and cook for about 3 minutes. Stir together the pudding powder, sugar, and 2 tablespoons cold water until smooth. Add to the rhubarb mixture while stirring, bring to a boil, set aside and let cool slightly, then stir in the yolks.
For the crust, place the butter, sugar, and eggs in a bowl and beat until fluffy with an electric mixer. Stir in the flour with the baking powder and pour the batter into a greased springform pan. Divide the rhubarb mixture evenly over the batter and bake in the preheated oven on the second shelf from the bottom for about 30 minutes.
For the meringue, beat the egg whites until very stiff, sprinkle in the sugar and beat until glossy and the sugar is completely dissolved. Remove the cake from the oven, spread the meringue with a spatula in waves on the cake. Bake for another 20-30 minutes until done. Let cool, slice and serve.