Rhubarb tart with meringue


There is no secret I am a huge meringue fan. I was working on a rhubarb/meringue recipe for some time now and finally got the one I am happy with, so I am sharing 🙂 I’ve written all my meringue making secrets here So if you are not familiar with meringue making make sure to click and read that post! IMG_0015


270 g plain flour

195 g unsalted butter, cold and diced

45g caster sugar

6T cold water


400g rhubarb- trimmed and roughly chopped

2 tablespoons dark brown soft sugar

1T ground cinnamon


300g caster sugar

6 egg whites

1 Put all the flour, sugar and butter in the mixer and mix, until it looks like dry sand, add cold water, form a ball, wrap in a cling film and put in the fridge for half an hour. This can be done in advance as the dough can be freezed for some time. When ready to make- preheat the oven to 180C. Roll the pastry and line the greased tart form with it.

2 To make the filling, put the rhubarb, cinnamon and brown sugar in a bowl and mix until the rhubarb is evenly coated, then transfer to the pastry case and spread roughly over the base of the tart.

3 To make the meringue- start mixing the egg whites until soft peaks appear. Start adding sugar-one tablespoon at the time. Mix for a good 8-10 minutes until meringue is shiny and holds shape. Put on top of the rhubarb. Make nice peaks with a spoon.

4 Bake for 35-40 minutes.




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