Meringue Rhubarb Pie
recipe

A delightful meringue rhubarb pie that perfectly balances sweetness and tartness, making it an ideal treat for coffee time!
Preparation time: 1 hour
Serving size: 12 pieces

Ingredients:

- 150 g room temperature butter
- 1.5 dl sugar
- 1 tbsp vanilla sugar
- 3 eggs
- 2.5 dl all-purpose flour
- 1 dl potato flour
- 250 g rhubarb
For the Meringue:
- 3 egg whites
- 2 dl sugar
- 50 g ground almonds
- 1 tbsp lemon juice

Instructions:

1. Beat the room temperature butter and sugar until fluffy. Add the vanilla sugar.
2. Separate the egg yolks from the whites. Add two whole eggs and three yolks to the butter-sugar mixture, one at a time, while continuously whisking.
3. Sift together the all-purpose flour and potato flour, then fold into the batter. Mix well.
4. Spread the batter onto a baking tray lined with parchment paper.
5. Clean and slice the rhubarb, then distribute the slices evenly over the batter.
6. Bake the pie in a preheated oven at 175°C (350°F) for 40 minutes.
7. Whip the separated egg whites until soft peaks form. Gradually add sugar and whip until stiff peaks form.
8. Fold in the ground almonds and lemon juice into the meringue mixture.
9. Spread the meringue over the pie and bake for an additional 20 minutes.
10. Allow the pie to cool slightly before serving.
Nutritional Information (per piece):
Calories: 250 kcal
Protein: 3 g
Carbohydrates: 30 g
Fat: 12 g
Fiber: 1 g

Reviews: 3.25 (5753 reviews) ★★★★★ share