Rhubarb Meringue Pie
A delicious and light rhubarb meringue pie that is perfect for enjoying the fresh flavor of rhubarb this spring!
Recipe type: Dessert
  • 3½ cups chopped (750 g/ 27 oz) rhubarb
  • ⅔ cups (130 g/ 4.6 oz )granulated sugar
  • 1⅔ cups (200 g/ 7 oz) all-purpose flour
  • ¼ cups (50 g/ 1.7 oz) granulated sugar
  • ¼ cups + 1 teaspoon (65 g/ 2.3 oz) cold butter
  • 1 large egg
  • ½ teaspoon baking powder
  • 1 tablespoon vanilla sugar
  • 2 packets vanilla pudding powder, 37 g/ 1.3 oz each (cooked pudding, not instant)
  • 5 tablespoons granulated sugar
  • 2 cups (500 ml) juice from the rhubarb-sugar mixture + some water or apple juice if necessary
  • 3 egg whites, large
  • ⅔ cups (130 g/ 4.6 oz) granulated sugar
  1. Clean and peel the rhubarb stalks. Cut them into slices, about 1 cm/ 0.4 inch thick. Place the rhubarb in a bowl, add ⅔ cups sugar, mix well and leave to stand until it releases plenty of juice. I leave it for about 2 hours.
  2. Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius)
  3. To make the dough place the flour, ¼ cups sugar, the cubed, cold butter, egg, baking powder and vanilla sugar in the food processor. Pulse until the mixture resembles breadcrumbs. Turn it onto the working surface and knead very briefly to form a ball. Press the ball into a large circle, place this into the spring form (26 cm/ about 10 inch diameter) and press it with your fingers to cover the bottom of the pan. Press some more to form a rim about 4 cm/ 1.5 inch high.
  4. Strain and reserve the juice that the rhubarb released. You should have 2 cups rhubarb juice. If you don't have enough, fill the rest with water or some apple juice. Mix the vanilla pudding powder with the 5 tablespoons granulated sugar and enough of the rhubarb juice to form a paste.
  5. Place the rest of the juice into a small pan and bring to a boil. Remove from the heat, add the pudding powder-sugar mixture while whisking all the time, place back on the heat source and allow to bubble for a few seconds until the mixture thickens. Keep stirring all the time. Mix the pudding and the rhubarb pieces together and spread this mixture over the pastry in the spring form.
  6. Bake the pie for 35 minutes before topping it with the meringue.
  7. To make the meringue, place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. Add the last ⅔ cups granulated sugar gradually and continue whisking until the mixture becomes stiff and glossy. Spread the meringue on top of the pie using a spoon and continue baking for another 10 minutes. Leave to cool in the spring form for at least half an hour, then you can transfer the pie to a cake plate.
Recipe by Kate Moving Forward at http://katemovingforward.com/2016/04/25/rhubarb-meringue-pie/