The tart brightness of rhubarb, a tender buttery sponge and a cloudlike meringue come together in a truly springlike pie. The base bakes up soft and fragrant, the rhubarb stays juicy, and the meringue turns beautifully crisp with caramel-gold highlights.
Ingredients
Base
- Rhubarb — 17.6 oz | 500 g (washed and cut into small pieces)
- Flour — 5 oz | 140 g
- Starch — 2.8 oz | 80 g
- Baking powder — 1 1/2 tsp
- Butter, very soft — 5.3 oz | 150 g
- Sugar — 4.2 oz | 120 g
- Milk — 2 tbsp | 30 ml
- Vanilla extract — 8 g
- Egg yolks — 3 (reserve the whites for the meringue)
- Eggs — 2
Meringue
- Egg whites — 3
- Salt — a pinch
- Sugar — 6.3 oz | 180 g
Step-by-step recipe
- Preheat the oven to 356°F | 180°C (top and bottom heat). Prepare a 22–24 cm round pan: line the base with parchment and butter the sides.
- Combine and sift the flour, starch and baking powder.
- In a separate bowl, beat the soft butter, 120 g of the sugar and the vanilla for 2–3 minutes, until light and fluffy.
- Beat in the 3 egg yolks one at a time, then add the 2 eggs one by one, mixing until smooth. Pour in the milk and stir to combine.
- On low speed or with a spatula, fold in the dry ingredients just until you have a smooth batter, without overmixing.
- Transfer the batter to the pan and level it out. Scatter the rhubarb evenly over the top and press it very lightly into the batter.
- Bake for 35 minutes at 356°F | 180°C, until the centre springs back gently.
- While the base bakes, make the meringue: start whisking the 3 egg whites with a pinch of salt to soft peaks, then add the 180 g sugar in a thin stream and whisk for 6–8 minutes, until you have dense, glossy stiff peaks.
- Take the pan out of the oven and pipe or spread the meringue over the pie, creating waves or peaks.
- Return the pie to the oven and bake for about 20 minutes more. As soon as the meringue begins to colour, reduce the temperature to 320°F | 160°C and bake until the outside is crisp and the centre stays soft. Cool on a wire rack and serve completely cooled.
Nutritional value (per serving)
| Calories | ≈ 353 kcal |
| Protein | ≈ 5 g |
| Fat | ≈ 15 g |
| Carbohydrates | ≈ 50 g |
| Sugar | ≈ 30 g |
| Fiber | ≈ 1.4 g |
| Sodium | ≈ 90 mg |
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Tips and variations
- Rhubarb can be very sharp: if you prefer a sweeter filling, sprinkle it with 1–2 tbsp sugar before layering it on top, without changing the batter.
- Cornstarch or potato starch both work well — they keep the crumb delicate and help hold in the rhubarb juices.
- If you do not have a 22–24 cm pan, use a 20 x 20 cm square pan; keep an eye on the bake and add 3–5 minutes if needed.
- To keep the meringue from collapsing, spoon it onto the hot cake layer and whisk the egg whites to stable peaks with no trace of grease or water in the bowl.
- Store the pie at room temperature for up to 12 hours, then in the refrigerator for up to 2 days. To preserve the meringue’s crispness, do not cover with cling film — use a box or dome.
FAQ
Can I replace rhubarb with other berries or fruit?
Yes, tart berries work well: blackcurrants, cranberries or pitted cherries. You can also mix rhubarb with strawberries in a 1:1 ratio for a gentler acidity.
Why is the meringue runny or collapsing?
This is usually caused by moisture or fat: wipe the bowl and whisk attachments completely dry, keep yolks out of the whites, add the sugar gradually and whisk to firm, glossy peaks.
Do rhubarb stalks need to be peeled first?
Young rhubarb only needs washing and trimming of the tough ends. On more mature stalks, peel away the fibrous outer layer in a thin strip.