User Login
Rhubarb and meringue pie
Rhubarb and meringue pie
4.6
8 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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
Button
375 gr Flour
Button
7 gr Vanilla sugar
Button
150 gr Sugar
Button
2 Egg yellows
Button
250 gr Butter

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

Button Topping
Button
2 Egg whites
Button
20 gr Sugar

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

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

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

A selection of recipes from the same country.
This recipe is from France , Alsace.
Sand bredele with peanut butter
Sand bredele with peanut butter
The French sand cookie originate from the Sablé-sur-Sarthe. To make the cookies you need to mix cold butter together with the flour and sugar, and the result resemble of sand. This Alsatian bredeles are one version of the sand cookies, but with a taste of peanut butter. You can use whatever baking from as you prefer.
Cauliflower gratin
Cauliflower gratin
A homemade classical creamy cauliflower gratin. This dish fits very well as a side dish for your holiday celebrations, or as a main dish in the week. The gratin can easily be a substitute to a potato gratin. It fits any kind of meat, chicken or fish.
Sole fillets with fennel and clam sauce
Sole fillets with fennel and clam sauce
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.