It's finally that time of year again: rhubarb season has started! From April to June, the slightly tart stalks can be found everywhere. So it's high time to bake a delicious sweet and sour rhubarb pie with shortcrust pastry, custard and a meringue.
Every year I look forward to discovering fresh rhubarb in the farm store or at the market. I simply love this slightly tart vegetable! Yes, you read that right 😉 In theory, rhubarb is not a fruit, but a vegetable. It contains practically no sugar and has a digestive effect. This is why it was used as a remedy by the Chinese more than 4800 years ago. The stalks of rhubarb contain many minerals as well as vitamins A & C. Due to the citric, malic and oxalic acid it contains, rhubarb tastes fruity and sour and combines well with sweet pastries.
Remember: the more intense the red color of the rhubarb, the less sour it tastes.
To balance out the tartness, I combine the rhubarb in this recipe with a sweet shortcrust pastry, a creamy vanilla custard and a fluffy meringue layer. The result is a delicious combination of sweet and sour that literally melts in the mouth.
Anyone who doesn't have the patience or time to spend hours in the kitchen will love this recipe. Unlike many other recipes, the vanilla pudding here is "made" directly in the oven. This means you don't have to go to the trouble of making a pudding first, just mix all the ingredients together, pour the glaze over the rhubarb and your oven does the rest. Ingenious, isn't it?
You'll enchant everyone with this cake! And it's much easier and quicker to prepare than you might think.
If you make this creamy rhubarb pie with meringue topping, don't hesitate to rate the recipe below and tag @oatoclock_blog on Instagram so we can see your beautiful creations!
Cooking utensils
- 24 springform pan
- Hand mixer or food processor
Ingredients
Dough
- 200 gr Flour type 405
- 1 TEASPOON baking powder
- 1 pinch salt
- 1 TEASPOON vanilla extract
- 100 gr butter cold, in cubes
- 60 gr sugar
- 1 Egg
Filling
- 500 gr Rhubarb
- 3 eggs only the egg yolk
- 40 gr Sugar
- 2 dl Cream
- 40 gr cornflour
- 1/2 TEASPOON vanilla powder
- 1 TEASPOON vanilla extract
- 2-3 drops Vanilla Madagascar essential oil if desired
Instructions
Dough
- Place all the ingredients in a bowl and knead into a smooth dough with your hands.
- Cover and chill the finished dough for 30 minutes.
Filling
- Clean and peel the rhubarb and cut into small pieces.
- Separate the eggs and place the egg yolks in a bowl. Add the sugar, cream, cornflour and vanilla and mix everything together. My tip: Add 2 drops of Vanilla Madagascar to the icing.
Finish
- Line a 24 cm springform tin with baking paper and lightly grease the sides. Roll out the pastry on a lightly floured work surface, place in the prepared tin, press down and pull up the edges by about 4 cm. Prick the base evenly with a fork.
- Spread the rhubarb pieces over the base and pour over the icing.
- Place the springform pan in the middle of the cold oven. Set the oven to 175 degrees (top/bottom heat) and bake for 45 minutes.
Meringue topping
- Beat the egg whites with a hand mixer or food processor until stiff, add the sugar and continue beating until the mixture is glossy.
- Spread the mixture over the cake and bake at 175 degrees for a further 15-25 minutes until the meringue is golden brown.
- Leave the cake to cool in the tin, then carefully remove and place on a cake plate.
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