Classically German

Rhubarb Meringue Pie

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Rhubarb Meringue Pie
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in

Healthy, because

Even smarter

Rhubarb is good for the digestion. The abundant oxalic and malic acid makes the intestines work. At the same time, they can kill off disease-causing bacteria and thus support the immune system.

Have you bought too much rhubarb? It doesn't matter, because it can be frozen perfectly, whether raw or prepared for cooking.

The rhubarb meringue cake also tastes great with strawberries! Simply replace part of the rhubarb with strawberries as you like.

Ingredients

for
1
For the dough
200 grams
75 grams
1 pinch
½ teaspoon
1
120 grams
For the filling
4
500 grams
75 grams
2 tablespoons
1 tablespoon
1 pinch
80 milliliters
1 generous pinch
500 grams
For preparation
Butter (for the tart pan)
3 tablespoons

Preparation steps

1.

For the dough, mix the flour with the sugar, salt and lemon zest, mound up on a work surface and make a well in the center. Beat the egg in the well and distribute small pieces of butter around the flour. Knead quickly by hand to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

For the filling, separate eggs and stir the yolks with the quark, sugar, vanilla sugar, cornstarch, salt, cream and orange zest until smooth. Rinse the rhubarb, trim, cut into 2 cm (approximately 1 inch) pieces and fold into the quark mixture.

4.

Roll out the dough on a floured surface to slightly larger than the tart pan and line the buttered pan with it. Spread the rhubarb mixture on top and bake in the preheated oven for about 40 minutes.

5.

Whip the egg whites with the powdered sugar until stiff, spread on the cake and bake for another 10 minutes until golden.

6.

Remove the finished cake from the oven, let cool, loosen from the pan and serve cut into pieces.