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Rhubarb Meringue Pie

A luxurious rhubarb filling topped with a crisp, pillowy meringue layer inside a ginger-infused shortcrust pastry case.

Baking Vegetarian Dessert Rhubarb Meringue

Estimated Nutrition

Calories

1124.8

kcal / serving

6748.8 kcal total

Carbs

186.7g

per serving

1120.4 g total

Fat

36.4g

per serving

218.2 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

225

400

tsp

Dairy

250

Butter

Cold, cut into cubes

piece

Eggs

Free-range, lightly beaten

Fruits

piece

Oranges

Zest only

GrainsCereals

400

Plain Flour

Sifted

NutsSeeds

tsp

Ground Ginger

Heaped

Other

piece

Egg Whites

Free-range

Vegetables

Rhubarb

Cut into 5cm lengths

Method

Grease a 30cm loose-bottomed tart tin.

Sift flour into a bowl and rub in butter until it resembles breadcrumbs.

Mix in icing sugar, ground ginger, beaten eggs, and enough cold water to form a dough.

Knead dough into a ball and roll out to line the tart tin.

Prick the base, line with foil, and chill in the fridge for 30 minutes.

Preheat oven to 150°C.

Cuts rhubarb into 5cm lengths and place in a dish with sugar and orange zest.

Bake rhubarb for 25 minutes until tender then increase oven to 190°C.

Add baking beans to the tart and bake blind for 15 minutes.

Remove foil and beans then bake for 8 minutes until golden.

Remove tin and increase oven temperature to 200°C.

Whisk egg whites to soft peaks, then gradually whisk in half the sugar.

Fold in cornflour and remaining sugar, whisking until smooth and glossy.

Fill the tart case with vertical rhubarb pieces and top with piping of meringue.

Bake for 30 minutes until the top is crispy and pale gold.

Allow the pie to cool before removing from the tin.

made with
a toodle. project