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Rhubarb Meringue Pie

HOMEMADE CHUNKY RHUBARB MERINGUE PIE RECIPE

Rachel
This Rhubarb meringue pie is made with real chucks of Rhubard (not the curd) for a truly full flavour taste.
5 from 1 vote
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Pudding
Cuisine British
Servings 8
Calories 844 kcal

Ingredients
  

PASTRY

  • 400 g Plain Flour
  • 250 g Cold Butter (cubed)
  • 100 g Icing Sugar
  • 1 tsp Ground Ginger (heaped)
  • 2 Eggs

FILLING

  • 2 kg Rhubarb(uncooked fresh or frozen)
  • 225 g Caster Sugar
  • 1 Zest of Grapefruit or 2 Oranges

MERINGUE

  • 8 Egg Whites
  • 400 g Caster Sugar
  • 4 tsp Corn Flour

Instructions
 

  • Grease a 30cm round loose-bottomed tin
  • To make the pastry rub the butter into the flour in a large bowl until it resembles fine breadcrumbs. Add the icing sugar and ground ginger and slowly add the beaten eggs to form a dough.
  • Gently knead the dough, roll out and line your greased tin. Lightly prick the base but not right through and chill in the fridge for 30 minutes.
  • Meanwhile, pre-heat the oven at 150 C fan oven.
  • Cut the rhubard in 5cm chunks and place in a oven proof dish. Sprinkle the sugar and zest on top and put inthe oven uncovered for 25 minutes or 30 minutes if frozen. The rhubard should be just tender and holding its shape.
  • Increase oven temperature to 180C Fan and place the pastry covered with tin foil and beans (blind bake) for 15 minutes then remove the foil and beans at place back in the oven for another 8 minutes or until golden brown.
  • Increase oven temperature again to 190C Fan.
  • For the meeringue, place egg whites in a large bowl and whisk until they form soft peaks. Gradually add half the sugar then add the flour. Keep whisking then add the remaining sugar and whisk until smooth and shiny .
  • Fill the tart case with rhubarb and spoon the meringe on top but leave some behind to pipe the peaks.
  • Bake in the middle of the oven for about 30 minutes or until crispy and lightly golden. Leave to cool completely before removing from tin.
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Notes

Enjoy with cream or ice-cream.

Nutrition

Calories: 844kcalCarbohydrates: 141gProtein: 12gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 279mgPotassium: 851mgFiber: 6gSugar: 93gVitamin A: 1096IUVitamin C: 21mgCalcium: 240mgIron: 3mg
Keyword rhubarb, rhubard meringue pie
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