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Rhubarb meringue tart recipe

Rhubarb meringue tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

Tastes like a rhubarb meringue tart but it has the extra bonus of having a crumbly topping which makes it extra delicious.

11 people made this

IngredientsServes: 10

  • Pastry
  • 250g plain flour
  • 125g unsalted butter
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • Filling
  • 1kg rhubarb, cut into 2cm pieces
  • 200g caster sugar
  • Meringue
  • 3 egg whites
  • 3 tablespoons caster sugar

MethodPrep:30min ›Cook:30min ›Extra time:30min chilling › Ready in:1hr30min

  1. Combine flour, butter, sugar, vanilla extract, baking powder and eggs; mix well. Knead quickly until a smooth dough forms. Divide the dough by removing 2/3's of it and chilling this portion for 30 minutes. Freeze the remaining dough (you will use this as the topping).
  2. Preheat the oven to 180 C / Gas 4. Lightly grease a round tart tin.
  3. Combine rhubarb and sugar in a saucepan; pour in a little water and simmer for 6 to 8 minutes until it has broken down a little. Set aside to cool.
  4. To make the meringue: whip the egg whites and sugar together until stiff peaks form.
  5. Roll out the chilled portion of pastry and line the bottom and sides of the tin. Pour in rhubarb mixture, then spread the meringue on top. Grate the frozen pastry on top to form a crumble-like topping.
  6. Bake for 30 minutes until golden brown.

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Reviews & ratingsAverage global rating:(1)

Rhubarb and Custard Meringue Tart

Sieve the flour with the salt, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.

Whisk the egg yolk and add the water. Take a fork or knife, (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect it into a ball with your hands, this way you can judge more

accurately if you need a few more drops of liquid.Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven. The drier and more difficult-to-handle pastry will give a crisper shorter crust.

Cover with cling film and chill for half an hour if possible, this will make it less elastic and easier to roll out. Roll out the pastry and line the tin. Line with greaseproof paper and fill with baking beans. Bake ‘blind’ for 20 minutes approx. until the pastry is three-quarters cooked, remove from the oven. Remove the baking beans, brush the base with beaten egg wash and place back in the oven for another 5 minutes.

Slice the rhubarb and spread over the pastry base.

Whisk together the egg yolks, sugar, vanilla extract and flour and spread over the rhubarb. Bake in a preheated oven for 10 minutes, this will start the rhubarb cooking.

Meanwhile, whisk the egg whites until fluffy. As they stiffen,trickle in the caster sugar and continue to whisk until stiff.

Remove the tart from the oven and pipe or spread the meringue on top.

Reduce the heat to 180ºC/350°F/Gas Mark 4, return to the oven. Bake for a further 25 minutes.

Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.

Some people peel off the &ldquoskin&rdquo of the rhubarb, but I prefer to leave it intact, and only remove any cuts or marks on the stalk.

Place the chopped rhubarb in a large bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.

To help the rhubarb soak in the sugar, you may place the rhubarb in a microwavable bowl and heat for 2-3 minutes. Stir to combine.

Prepare the Pastry

In a medium sized bowl, mix together the all-purpose flour and salt.

Cut in vegetable shortening with a blending fork until crumbly.

Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.

Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.

For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.

Assemble the Rhubarb Pie

Place bottom crust in a pie pan and form to the top edge. Place rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.

To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake on next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden.

Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.


  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 2 tablespoons plus 1 teaspoon ice water
  • 2 pounds rhubarb stalks, cut into 1/3-inch dice
  • 1 1/3 cups sugar
  • 1 cup heavy cream
  • 2 large egg yolks
  • 3 large egg whites
  • Pinch of salt

In a food processor, combine the flour with the sugar and salt. Add the butter and pulse just until it is the size of peas. In a small bowl, whisk the egg with the ice water. Drizzle the egg mixture over the dough and pulse just until evenly moistened do not let it form a ball. Turn the dough out onto a work surface, gather it together and shape into a disk. Wrap in plastic and refrigerate until firm, at least 30 minutes.

In a medium bowl, toss the rhubarb with 1/2 cup of the sugar transfer to a strainer. Set it over the bowl and refrigerate overnight to drain.

Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.

Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.

Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.

In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.

Increase the oven temperature to 425° and position a rack in the upper third of the oven. In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy. Spread the meringue over the tart all the way to the side. Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned. Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve.

Rhubarb Meringue Pie

The biscuits in the pastry add subtle gingery warmth and help keep the pie case crisp.

We've given the traditional lemon meringue pie a seasonal rhubarb update! The ginger nut pie crust has a bright pink rhubarb curd which then gets topped with pillowy meringue, it's a real centre-piece.

rhubarb, cut into short lengths

unsalted butter, chilled and diced

A little pink gel food colouring, optional

plain flour, plus extra to dust

unsalted butter, chilled and diced

  1. Preheat oven to 190°C (170°C fan) mark 5. For the curd, mix the rhubarb, 50g (2oz) of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth.
  2. Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl). Add flour and pulse/mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10min.
  3. On a lightly floured work surface, roll out dough and use to line a 23cm (9in) fluted, loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm.
  4. Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside.
  5. Meanwhile, finish the curd. In a medium pan, mix the rhubarb purée, cornflour, egg yolks and remaining 125g (4oz) sugar. Add butter. Cook over low heat, stirring constantly, until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using (see GH Tip). Scrape into baked pastry case, level and chill for 30min.
  6. In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition &ndash the meringue should be stiff and glossy. Spoon on to the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20min before serving in slices with cold cream, if you like.

Get ahead Blind bake pastry case up to a day ahead. Cool, cover and store at room temperature. Complete recipe to serve.

GH Tip Rhubarb colour varies throughout the season, so a little food colouring helps give a vibrant hue if your rhubarb isn&rsquot pink enough for your liking.


Begin by making the pastry: rub the fats into the flour and add enough cold water to make a smooth dough that leaves the bowl clean.

Then wrap it in a polythene bag and leave it in the fridge for 30 minutes to rest and become more elastic. Meanwhile, wash and trim the rhubarb and cut it into chunks, place in a shallow baking dish and sprinkle in the grated orange zest, followed by the sugar. Take the pastry from the fridge, roll it out to a round on a lightly floured surface (giving it quarter-turns as you do so) and use it to line the tin, pressing it up a little way above the edge of the tin. Next, prick the base all over with a fork and use some of the egg yolks to paint all over the base and sides to provide a seal. Put the tin on the pre-heated baking sheet on a high shelf in the oven and place the rhubarb on the lowest shelf.

The pastry should take about 20-25 minutes to brown and crisp, and the rhubarb about 25-30 minutes to become soft. Then remove them from the oven.

While you're waiting for that, you can pour the orange juice into a small saucepan. Use a little of it to mix the cornflour to a smooth paste in a bowl, then bring the rest up to simmering point. Next, pour the hot orange juice on to the cornflour mixture and pour the whole lot back into the saucepan. Whisk over the heat with a small balloon whisk till it becomes very thick indeed, then remove it from the heat. Now strain the cooked rhubarb over a bowl, then add the rhubarb juices and the remaining egg yolks to the cornflour mixture and, still whisking, bring it up to the boil again. Remove from the heat, tip the strained rhubarb into the bowl and stir the cornflour mixture into it.

Now, for the meringue, put the egg whites into a large, roomy, clean bowl and, using an electric hand whisk, beat them until they reach the stage where, when you lift the whisk, little peaks stand up and just slightly turn over, you can watch how to do this in our Cookery School Video on this page. Next, beat the sugar in, 1 tablespoon at a time, whisking well after each addition. Pour the rhubarb mixture into the pastry shell, then spoon the meringue mixture over, making sure that it covers the edges of the pastry with no gaps. Then just pile it on, 'normal', high or very high. Place the pie on the centre shelf of the oven, at the same temperature as before, and bake it for 25 minutes or until the outside of the meringue is golden. Remove it from the oven and leave for about 2 hours before serving.

Rhubarb Meringue Bars

I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.

I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.

“Rhubarb Dessert.” Don’t you love how descriptive that is? Ha.

This recipe, like most I have of my grandma’s recipes, is the bare bones of a recipe. All the ingredients are there, but the very minimum of directions. But don’t worry, I’ll fill it in for you.

Isn’t rhubarb just gorgeous? You’ll need to chop enough to make 5 cups. Just some 1/2 inch slices is just fine.

Please note, I made only half a recipe of this, since I didn’t think it would last a terribly long time in the refrigerator, and it was just Hubs & I eating it this time around.

The crust is a simple shortbread. Cream the butter & sugar, add the salt and flour, and press into the bottom of your pan. I opted to line the pan with parchment that overhangs on two sides. This makes it easy to remove from the pan to cut. It’s not strictly necessary, though. My grandma never does this, and I’m not sure how well it would work in a 9吉 pan. Dock it with a fork to keep from getting any large bubbles.

Beat together egg yolks, flour, sugar, and milk. The recipe calls for evaporated milk, with a nice little note that says “less if regular milk.” Specific enough for you? I didn’t have evaporated milk, so I used a mixture of milk and cream. I think it was about 3/4 cup total instead of the 1 cup of evaporated milk.

Mix the rhubarb into this mixture.

This was the first time I had ever made a meringue topping like this. I tried to be careful not to overbeat the egg whites, but I still managed to push them over the “stiff but not dry” consistency we’re going for. It’s not the hugest deal if this happens, but it can cause your meringue to weep a bit, as mine did. It was just a little, and it still tasted good, but it wasn’t perfect. So do your best, but know that if you overbeat your egg whites, it’ll still taste good.

After you’ve added the sugar, it should look something like this. Spread the meringue on top of the baked rhubarb mixture, and create some peaks.

Bake again until the top is browned.

I prefer to eat this once it’s chilled, mostly because I find warm-ish meringue to be sort of offensive to my palate. But you can eat it at any temperature you find appealing.

The textures here are lovely. Firm shortbread, a silky custard with soft (but not mushy) rhubarb, and pillowy meringue clouds on top. The rhubarb retains a nice tartness that is balanced well with the sweet custard, while remaining the star of the dish.

This is a great dish to bring to a party or picnic. It’s deliciously summery. It holds up well in the fridge for a couple of days, but it’s best the same day after it’s thoroughly chilled. It makes a great breakfast the next day. Not that I’d know, of course.

Rhubarb Meringe Bars

  • Servings: 12
  • Time: 1 hr 15 mins
  • Difficulty: Intermediate


1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

2 cups sugar
1 cup evaporated milk
1/4 cup flour
6 egg yolks
5 cups rhubarb, cut into 1/2 inch pieces

6 egg whites
1/2 cup sugar

Preheat oven to 350˚. Make crust: Cream together butter & sugar, then add salt. Add flour and mix to combine. Press into 9吉, and dock with a fork. Bake for 10 minutes.

While crust is baking, beat together sugar, flour, evaporated milk, and egg yolks for the filling. Stir in rhubarb. When crust is finished baking, pour filling onto crust and return to the oven. Bake for 50 minutes.

While filling is baking, make the meringue. Beat egg whites until stiff, but not dry (don’t overbeat or meringue will weep) then gradually add sugar until all combined. When filling is done baking, spread meringue on top and create peaks. Bake until lightly browned on top, about 10 minutes.

Cool on wire rack, then chill before cutting into squares and serving.

This recipe is easily halved and made in an 8࡮ square pan.

Scroll through the process photos to see how to make a beautiful Rhubarb Meringue Tart:

Over a pan of simmering water, heat the egg whites and sugar to 160°F.

1. Whip the meringue to full peak. 2. Spread the meringue over the rhubarb curd. 3. Use a blowtorch or the broiler in your oven to toast the meringue.

I am obsessed with the unique flavor of rhubarb. You too? Here are a few more recipes for you to try:

Now that you&rsquove made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Rhubarb Meringue Squares

To be honest, the reason that I had Dean build a raised bed to grow rhubarb is for this one special recipe. Imagine a buttery shortbread crust with chopped pecans, tart rhubarb filling, all topped with a pillow of toasted meringue - my mom made this recipe every summer. I recently came across her recipe card for this dessert and in the corner she had written - Karen's favorite!

Rhubarb plants are finally happy in this raised bed with plenty of sunlight. This special dessert will be shared with our neighbors. We'll be 6 feet apart for proper social distancing - of course!

Watch the video: Ελβετική μαρέγκα. Άκης Πετρετζίκης (July 2022).


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