I have been waiting for a long time for the rhubarb season. After all, it has finally arrived and I make the most of it.
In the coming days, a number of recipes for dishes with rhubarb will be appearing on the blog. These will not only be recipes for sweet treats. I will also give you at least one recipe for a meat dish with rhubarb.
Today, however, it is a sweet treat that I have for you. Sweet and sour, because the tart I want to recommend you combines the acidic taste of rhubarb with the sweet taste of meringue. This tart is made on a shortcrust pastry. Be sure to try this recipe 🙂
Ingredients for rhubarb and meringue tart.
- 175 g all-purpose flour
- 100 g unsalted butter or margarine
- a pinch of salt
- a pinch of sugar
- 1 egg yolk
- 1 tablespoon of cold water
- 4 egg whites
- 150 g icing sugar
- 1 tablespoon of potato starch
- a pinch of salt
- 600 g rhubarb
- 5 tablespoons of crystal sugar
- 2 tablespoons of potato starch
Additionally: margarine to grease the baking tin, additional flour to sprinkle the dough and seeds or balls to load the dough.
How to make rhubarb and meringue tart.
Shortcrust pastry: sift the flour onto a pastry board, add diced margarine, a pinch of salt and sugar. Chop the ingredients with a knife. When they begin coming together, add the yolk and water. Knead the pastry dough. Wrap the pastry dough in cling film and refrigerate for 30 minutes.
Once removed from the fridge, roll out the pastry dough. Place the pastry in a metal tin previously lightly greased with margarine. Pierce the pastry dough with a fork in several places, cover with a baking paper and put pea seeds or special baking balls on it to load the paper.
Put the baking tin in an oven preheated to 180 degrees Celsius and bake for 15 minutes. After that, take out the tin from the oven, remove the paper and the seeds and put the pastry back in the oven for an additional 5 minutes.
Rhubarb filling: when the shortcrust pastry is baking in the oven, you can prepare the rhubarb filling. Wash each rhubarb stem, then cut them into small pieces about 2 centimetres long. Mix the cut rhubarb with sugar and potato flour.
Remove the baked tart from the oven, put the rhubarb on and put the tart back in the oven for 30 minutes. Do not change the temperature.
Meringue: put the egg whites and a pinch of salt into a bowl, then whisk until stiff peaks are formed. In small batches, add half of the icing sugar while continuing to whisk. Next, add the potato flour, whisk, then add the remaining icing sugar (not all at once).
Remove the baked rhubarb tart from the oven, spread in the meringue on top of the rhubarb. Reduce the oven temperature to 160 degrees Celsius. Put in the tart for 25 minutes. After turning off the oven, open the door and leave the rhubarb tart in it to cool down.
Good to know when making rhubarb and meringue tart.
You can combine the ingredients for the shortcrust pastry in a kitchen mixer. It will be faster and you will work less 😉
For the shortcrust pastry, I used lactose-free margarine.
You can put the whipped egg whites on the pastry with a spoon or use a confectionary sleeve. The confectionary sleeve worked for me best 🙂
I used a round-shaped tart baking tin with a diameter of 24.5 centimetres.
Do you like rhubarb? If so, try our recipe for Eclair cake with rhubarb cream.