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Rhubarb and meringue pie
Rhubarb and meringue pie
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A homemade pie filled with rhubarb and vanilla cream covered with a pillow of meringue. It's the wonderful combination of the sour rhubarb and the sweet meringue that makes this pie a delightful treat for your guests, specially during the summer time when you can use your own rhubarb from your garden.

Ingredient List for 10 servings:
Button Pie shells
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375 gr Flour
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7 gr Vanilla sugar
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150 gr Sugar
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2 Egg yellows
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250 gr Butter

Button Filling
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4 Rhubarb stalks
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2 tablespoons Hazelnuts
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2 Eggs
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2 tablespoons Sugar
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150 ml heavy cream

Button Topping
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2 Egg whites
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20 gr Sugar

Oven temperature:
175 degrees Celsius
Instructions:
Button Pie shells
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Preheat the oven at 175 degrees Celsius.
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Cut the butter in small pieces and place it in a bowl.
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Add the flour, sugar, vanilla sugar, and 2 egg yellows, mix by hand the ingredients so it becomes a dough.
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Divide the dough in two, and press out the dough on 2 pie forms so the shells cover the forms.
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Prick the bottoms with a fork and place the pie shells in the middle of the oven for 20 minutes.
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Take out the pie shells from the oven.

Button Filling
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Peel and cut the rhubarb stalks in small pieces.
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Sprinkle the pie shells with the hazelnuts, and place the rhubarb on top.
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Mix the eggs for the filling together with sugar and the heavy cream, and pour it on top of the rhubarb.
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Place the pies in the oven for 40 minutes.
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Take out the pies from the oven.

Button Topping
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Mix the egg whites and the sugar to a hard foam and place evenly on top of the pies using a pastry bag.
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Place the pies in the oven for a few minutes until the meringue becomes brown on the surface.

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