Rhubarb Pie with Meringue
For the crust, mix flour with salt and sugar. Form into a mound and create a well in the center. Cut cold butter into flour mixture and crack egg into well along with 2-3 tablespoons lukewarm water. Knead well. Once smooth, form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 180 ° C (approximately 350 ° F).
Set 1/4 of the dough aside and roll the rest out. Grease pan with butter and press dough into the bottom and up edges for the crust. Cut off any excess. Sprinkle with almonds. Rinse and cut rhubarb into 2 cm (approximately 1 inch) long pieces. Pour into tin and sprinkle with sugar. Crumble remaining dough between your hands and sprinkle over rhubarb. Bake in oven until golden brown, about 45 minutes.
For the meringue, beat egg whites and powdered sugar until stiff. Fold in lemon zest and spread over pie, pulling some areas up into peaks for decoration. Bake at 240 ° C (approximately 460 ° F) for about 5 minutes to form light brown tips. Remove from oven and let cool before serving.