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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