Rhubarb meringue pie recipe. Soft and melt-in-the-mouth, this tart combines the slight acidity of rhubarb and the sweetness of the meringue.
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).
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.
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.
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.
Wash, peel and cut the rhubarb into 1 cm sections. Add sugar and mix. Let drain in a colander for 30 minutes.
In the meantime, prepare the flan: mix the eggs and sugar, then add the milk.
Pour the rhubarb into the pre-baked pie shell, add the flan and bake for 30 minutes at 180 °C (355F).
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.
Bake at 150°C (300F) for 30 minutes using the convection setting. The meringue will then be slightly golden and crisp on top.
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.