Triple Baked Rhubarb Meringue Pie

I have a confession.

I’ve never made shortcrust pastry or meringue before.
But thankfully this pie was delicious, even if I do say so myself.. : )

The recipe was given to me handwritten on a crumpled piece of paper – as the best ones seem to be.

Ingredients for the dough:
250g plain flour,
125g butter,
80g sugar,
3 egg yolks
a teaspoon of baking powder
1kg rhubarb (I’ve used 600g here)

Meringue ingredients:
3 egg whites,
180g sugar,
200g grated almonds (optional),
1 tablespoon lemon juice.

For the base:
1.Put all dough ingredients in a bowl and whisk.
2.When it looks like breadcrumbs bring together with your hands.
3.Line the greased baking tin, forming a slight crust around the edge.
4.Bake at 180oc for 15 mins until half ready.

Topping:
5.Peel rhubarb and cut into 2cm(ish) long pieces.
6.Put the rhubard onto the pre-baked base.
7.Bake again for 15mins at 180oc

Meringue:
8. Whisk sugar and egg whites,
9.After a (long) while it will form white glossy peaks,
10.Carefully add almonds and lemon juice.

11.Put meringue ontop of the pie bake at 180oc until light brown (15-20mins).

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1 Comment

  1. Pingback: Roasted rhubarb and white chocolate sponge « writestitchup

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