Rhubarb Meringue Pie

I have to quickly upload this post before May is over!

When I started this blog, the idea was to blog four times a month and ever since I’ve started my new busy job this has become somewhat difficult. But I would like to at least keep posting three times a month – and this is the third one for May.

As it’s still rhubarb time but almost over I have to share one more rhubarb recipe. This one is for rhubarb meringue pie – the same one my mom has made for years!

It’s a rather typical German cake that you will find across all good Cafes and ‘Konditoreien’ this time of the year and so far my mom’s cake has proven to be very popular with other nations such as the English, French, Lithuanians, Greeks and others alike! So without further ado…

For one cake you’ll need:

  • an oiled 26cm spring cake tin
  • 300g flour
  • 200g unsalted butter or margarine
  • 80g (+2tbsps extra) caster sugar
  • 2 egg yolks
  • 800g rhubarb, washed and cut in to 2cm long pieces
  • 3 egg whites
  • 150g icing sugar

Preheat the over to gas mark 4.

For the cake base mix the flour, butter, sugar and egg yolks with the kneading paddles of your food processor or handheld whisk. It will be quite a crumbly mixture at first and then become one smooth mass. At this stage, take the dough out at this point and form a ball with your hands and press it on the base of the spring tin.

Bake the base for 25 minutes or until it gets a golden colour.

In the meantime bring 125ml water to the boil, add the rhubarb pieces and gently poach them until they become soft but not too long that they turn to mush (there will always be a few that start falling apart too quickly but that’s ok). Once they are soft tip them in to a sieve to drain.

Now add the rhubarb to the pre-baked cake base and sprinkle the 2 tablespoons of sugar on top.

Whisk the egg whites – adding the icing sugar in 3 separate parts as you whisk – until it forms stiff peaks (if you add all the sugar at the same time, this cannot happen so don’t rush it).

Spread the meringue on top of the rhubarb and bake again for another 20-30 minutes at gas mark 3 until the top becomes golden brown. Take out of the oven and after 10 minutes, take the cake out of the tin and leave to cool completely, which will take a few hours.

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