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    Home » Recipes » Dessert

    Rhubarb Meringue Pie

    July 28, 2017 By Francoise Leave a Comment

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    Rhubarb Meringue Pie

    As I previously said, I love rhubarb and I made this Rhubarb Meringue Pie before it comes to the end of the season.

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    This version of Rhubarb Meringue Pie is a delightful dessert to enjoy. I was surprised how the pie was incredibly melting in your mouth and the meringue over the top is lightly crisp. There is a nice balance between acidity and sweetness.


    Rhubarbe Meringue Pie

    Rhubarbe Meringue Pie

    Rhubarb Meringue Pie

    Rhubarb Meringue Pie

    The Rhubarb Meringue Pie is incredibly melting in your mouth and the meringue over the top is lightly crisp. 
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    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 2 hrs 15 mins
    Course Dessert
    Cuisine French
    Servings 4

    Ingredients
      

    • 1 homemade pie crust or from the store

    For the filling:

    • 500 g (1 lb) rhubarb
    • 6 tablespoon almond powder
    • 2 eggs
    • 100 ml heavy cream
    • 125 g sugar
    • 1 teaspoon corn starch

    For the meringue:

    • 3 egg white
    • 200 g sugar
    • 1 teaspoon of vanilla extract

    Instructions
     

    • Peel the rhubarb stalks (
      to see how to do it) and cut them into little cubes. Mix them with 50 g of sugar and let it macerate for at least 1 hour.
    • Unroll the pie crust and precisely fit it in a tart pan (9 or 11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
    • Preheat the oven to 395 F.
    • Drain the rhubarb in a colander.
    • In your pie dish, evenly pour the almond powder, then the drained rhubarb. Cook for 15 min.
    • During this time, mix the eggs and the rest of the sugar (75 g). Add the corn starch, then the heavy cream. Mix vigorously.
    • After the 15 min. are done, pour the egg mixture on the rhubarb and put it again in the oven for 20 min.
      RhubarbeMeringuePie1
    • Lower your oven to the minimum temperature (mine is 170 F).
    • Beat egg whites with an electric mixer on high speed until foamy. Pour 1 tablespoon at a time of sugar, then add vanilla extract without stopping to beat. The meringue needs to be stiff and glossy.
    • Spread meringue over rhubarb mixture to edge of crust with a spatula.
      Rhubarbe Meringue Pie
    • Verify that your oven is at its lowest temperature before you put your pie in it. Let the meringue dry for approximately 30 min. or more if needed. The meringue will be lightly crunchy. If you do not want it crunchy, put it under the grill (or color with a torch) for a few minutes. For mine, I let the meringue cook for 30 min. and use a torch to give it a nice color.
      Rhubarbe Meringue Pie
    • Unmold the pie on a rack and serve at room temperature.
    Tried this recipe?Let us know how it was!

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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    12 shares