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Rhubarb meringue pie 1

Rhubarb meringue pie

Rhubarb meringue pie recipe. Soft and melt-in-the-mouth, this tart combines the slight acidity of rhubarb and the sweetness of the meringue.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 2 hours
Total Time 1 hour 40 minutes
Servings 8 people

Ingredients

For the shortcrust pastry:

  • 250 g (2 cups) flour
  • 75 g (2/3 cups) icing sugar
  • 1 pinch of salt
  • 125 g (1/2 cup) butter
  • 50 g eggs about 1 egg
  • a dash of water if needed

For the filling:

  • 640 g (6 1/2 cups) chopped rhubarb
  • 70 g (1/3 cup) sugar

For the custard filling:

  • 90 g eggs about 2 eggs
  • 25 g 2 tbsp sugar
  • 170 g (3/4 cups) whole milk

For the French meringue:

  • 100 g egg whites about 3-4 egg whites
  • 200 g (1 cup) sugar

Instructions

Prepare the dough:

  1. Place the flour, salt, icing sugar and butter in a bowl and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, you can also use a stand mixer (paddle attachment). 

  2. Add the egg and water (if needed) and continue mixing quickly until the dough comes together. Flatten the dough into a disc and chill the dough for at least 1h.

  3. Preheat the oven to 170°C (340F), convection setting. Remove the dough from the fridge, roll out the pastry to 3mm thick and use it to line the tart tin. Prick all over with a fork and refrigerate again for 1h.

  4. Blind bake the pie crust: cover the pastry with a sheet of baking paper, and fill with dried beans, rice, or ceramic beads. Bake at 180°C (355F) for about 15 minutes. Remove the dried beans/rice/ceramic beads and the baking paper. 

Prepare the rhubarb custard filling:

  1. Wash, peel and cut the rhubarb into 1 cm sections. Add sugar and mix. Let drain in a colander for 30 minutes.

  2. In the meantime, prepare the flan: mix the eggs and sugar, then add the milk.

  3. Pour the rhubarb into the pre-baked pie shell, add the flan and bake for 30 minutes at 180 °C (355F).

Prepare the French meringue:

  1. Start whisking the egg whites on a slow speed (if you start on high, it will be unstable and collapse). Increase the speed to medium after 1 minute. When the eggs whites get a bit foamy, add 1/3 of the sugar, mix for a bit, then add the second 1/3, mix, and after adding the last 1/3, you can increase your mixing speed and mix until you get firm peaks.
  2. Transfer the meringue to a pastry bag fitted with a nozzle of your choice. Pipe the meringue decoratively over top. Alternatively, you can also simply dollop the meringue over the pie and use a spatula to create decorative peaks and swirls.

  3. Bake at 150°C (300F) for 30 minutes using the convection setting. The meringue will then be slightly golden and crisp on top.

  4. Store the pie at room temperature, under a bell if you have one. Avoid storing in the refrigerator as it could soften the meringue if it is too humid.