Make the most of your rhubarb harvest with this delicious rhubarb meringue pie recipe shared by Izabela.
Enjoy with a dash of whipped cream, scoop of ice cream or on its own!
Ingredients
Cake
- 250g margarine
- 3/4 cup sugar
- 150g self raising flour
- 150g cornflour
- 2 tsp vanilla essence
- 1 tsp baking powder
- 6 egg yolks
- rhubarb - 8 pieces or 2 small bunches (cut into 1cm pieces)
Meringue
- 6 egg whites
- 1.5 cup sugar
method
- Preheat the oven to 170 degrees and line a rectangular baking tin with baking paper.
- Mix all cake ingredients in a bowl.
- Pour the cake mixture into the baking tin and spread evenly.
- Place rhubarb evenly on top of the cake mixture.
- Bake for 20 minutes or until the edges of the cake look lightly golden.
- Start making the meringue when the cake has been in the oven for 10-15 minutes.
- Beat the egg whites well and keep adding sugar, gradually. The meringue will be ready when peaks are formed.
- Spread meringue all over the cake and bake for another 45 minutes at 120 degrees or until crispy, but not too dark.
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Izabela's Rhubarb Meringue Pie Comments
Sounds superb, a must to bake & enjoy!
Michele Munro
Do you cream the butter and sugar first? And then add the yolks already beaten? Then add remainder of dry ingredients?
Mahora Whiston
Hi Mahora, the recipe is a 'all in one bowl' cake recipe, and so the creaming step isn't required. You can cream the margarine and sugar to add volume, then add the egg yolks followed by the dry ingredients, The egg yolks can be beaten before adding to the mixture or add them whole as the recipe suggests. We hope you enjoy your rhubarb meringue!
Lianne