Rhubarb Pie with Meringue




Rating: 3.5 / 5.00 (38 Votes)


Total time: 1 hour

Ingredients:







For the dough:












For the meringue:








Instructions:

For the rhubarb pie with meringue, wash, clean (do not peel) and chop the rhubarb. Grease and flour the pan, preheat the oven. Mix flour and baking powder. Mix with the remaining ingredients to make a smooth dough.

Pour the batter into the pan, smooth it out and spread the rhubarb pieces on top. Bake in the preheated oven for about 22 minutes. (Electric oven approx. 200 degrees, convection oven approx. 180 degrees, gas mark 3).

For the meringue topping, beat egg whites and salt in a mixing bowl until stiff and a knife edge remains visible. While continuing to beat, add sugar and vanilla sugar. Loosely beat meringue onto cake and finish baking at the same temperature (about another 15 minutes).

Let the cake cool on a cooling rack and sprinkle with powdered sugar before serving.

Preparation Tip:

Rhubarb cake with meringue is a delicious fresh tasting summer cake. You can of course also take other fruits (apricots, cherries, etc.)

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