Alsatian rhubarb meringue pie

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Alsatian rhubarb meringue pie

 Alsatian rhubarb meringue pie

ingredients  Alsatian rhubarb meringue pie

Number of parts




Dough :

250 g flour

1 sachet of yeast

2 tablespoons of sugar

50 g butter

20 ml of milk

1 egg

Garnish :

800 g rhubarb

6 tablespoons of sugar

1 sachet of vanilla sugar

3 tablespoons of sour cream

2 whole eggs

1 egg white

100 g icing sugar

1 pinch of baking soda

Preparation  Alsatian rhubarb meringue pie

Total time : 2 h

Preparation: 30 min

Cooking: 1h30

The day before: Peel the rhubarb and cut it into small cubes of one centimeter. Add 3 tbsp of sugar and chill. This will help loosen the rhubarb.

D-day ! Prepare the dough: Preheat the oven to 180 ° C. In a bowl, put the flour, baking powder and 3 tablespoons of sugar.

In a bowl, melt the butter, then add the cold milk and the egg. Beat this mixture and pour it into the bowl over the dry ingredients. Mix everything well until a homogeneous mixture is obtained.

Roll out your dough, put in a tart mold and pre-bake for 5 minutes at 180 ° C.

Garnish: Drain the rhubarb (the sweet juice is delicious, especially don't throw it away, drink it chilled!). In a salad bowl, beat a whole egg + the yolk of the 2nd egg (reserve the white for the meringue).

Add 3 tablespoons of sugar and the vanilla sugar, whisk well, then add the crème fraîche. Add rhubarb to this mixture (migaine), mix and pour over the slightly precooked dough. Bake for another 25 minutes at 180 ° C.

Meringue: Snow the 2 egg whites (you can add more depending on the desired thickness of meringue). Add the icing sugar and the baking soda when the egg whites have already closed.

After 25 minutes of baking (25 to 30 minutes, the pie must appear baked, the migaine must no longer be liquid), remove the pie, and lower the oven to 100 ° C.

Place the meringue on the pie (with a pastry bag for artists, otherwise with a spoon it's going very well too!). Bake at 100 ° C for 1 hour.

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