Rhubarb Meringue Cake
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 70 grams sugar
- 1 generous pinch Lemon peel
- 1 egg
- 125 grams butter
- For the filling
- 3 eggs
- 300 grams Quark (or mascarpone)
- 100 grams powdered sugar
- ½ Vanilla bean (halved lengthwise and seeds scraped out)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 400 grams Rhubarb
For the dough: Mix the flour with the salt, sugar and lemon zest, make a well in the center, add the beaten egg to the well and distribute the butter in small pieces around the bowl. With a large knife, chop all ingredients together then quickly knead with hands until smooth. Shape into a ball, cover in plastic wrap and chill for 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Separate the eggs. Beat the egg yolks with the quark, half of the powdered sugar, vanilla bean seeds, the cornstarch and the lemon juice. Rinse the rhubarb, peel, if needed, and cut into 2 cm (approximately 3/4 inch) pieces. On a floured work surface, roll out the dough until slightly larger than the buttered pie dish and use to line the dish. Fill with the filling and top with the rhubarb. Sprinkle with a little powdered sugar and bake for about 25 minutes.
Whip the egg whites with a pinch of salt until stiff, sprinkling in the remaining powdered sugar. Continue beating the meringue until glossy. Transfer to a piping bag with a star tip and pipe onto pie.
Reduce heat to 160°C (approximately 325°F) and bake for another 15 minutes, until meringue is golden brown. Remove from the oven and let cool. Serve.