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🍰 Rhubarb Pie with Meringue Topping

477 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 150 g sugar
• 3 eggs
• 140 g soft butter
• 2 egg yolks
• 1 tbsp cornstarch
• 5 tbsp whipping cream
• 50 g powdered sugar
• 200 g small chopped, peeled rhubarb
• 3 egg whites
• 100 g powdered sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Beat soft butter, sugar, and vanilla sugar until creamy.
3. 3. Mix in the eggs and blend everything well.
4. 4. Fold the flour into the dough.
5. 5. Spread the dough in the greased pan.
6. 6. Pre-bake the crust for 20 minutes.
7. 7. Remove the crust from the oven.
8. 8. Let the crust cool down completely.
9. 9. Whisk egg yolks, starch, cream, and powdered sugar over a water bath until frothy.
10. 10. Stew the rhubarb with 3 tablespoons of water for 1 to 2 minutes.
11. 11. Remove the rhubarb from the heat.
12. 12. Let the rhubarb cool down.
13. 13. Fold the rhubarb into the yolk mixture.
14. 14. Spread the mixture over the pre-baked crust.
15. 15. Bake everything at 150 degrees Celsius with top and bottom heat for 25 minutes.
16. 16. Beat the egg whites until very stiff.
17. 17. Slowly sprinkle in the powdered sugar.
18. 18. Spread the meringue decoratively over the baked filling.
19. 19. Broil the meringue at 230 degrees Celsius with top and bottom heat briefly.
20. 20. Wait until light brown peaks form.
21. 21. Let the pie cool down.
22. 22. Remove the pie from the pan.

Nutrition per serving

• kcal: 477
• Protein: 8 g · Fett/Fat: 21 g · Carbs: 64 g