Recipe Rhubarb Pie (with or without meringue)

Rhubarb pie, with or without meringue, is a classic dessert much loved in France and Germany. Once you've tasted it, you'll wonder why it isn't more popular worldwide! Servings: 10 slices Preparation time: 30 minutes Baking time: 20 minutes

INGRÉDIENTSPie Pastry

• 3 cups flour + 1 tablespoon if using cups
• 2/3 cup unsalted butter
• 1 1/2 tablespoons sugar
• 1/8 tsp. a teaspoon of salt, a pinch

Filling

• 500 g fresh rhubarb, chopped
• 2 tablespoons of sugar
• 10 oz heavy whipping cream
• 3 egg yolks
• 2 tablespoons of sugar
• 1/2 tsp. 1 teaspoon vanilla powder or extract

Meringue Topping (optional)

• 3 egg whites
• 1/2 cup sugar + 1 tablespoon if using measuring cups

PRÉPARATIONPie Pastry

1. Prepare the pie crust using the quick (one-minute) shortcrust pastry recipe in the notes (ingredient quantities are specified in the recipe), or make it by hand. Combine the butter with the flour, sugar, and salt, then rub the mixture between your fingertips until it resembles coarse sand. Add ice water. Gather the ingredients to form a dough, then roll it out to a 1/8" thickness and the appropriate size for your pie plate. Place the dough in the pie plate and press it firmly into the dough. Trim off any excess dough and prick it with a fork. You can also use pie weights. Bake the pie crust for 20 minutes at 190°C (375°F). Prepare the custard filling. Remove from the oven and fill according to the instructions below. While the pie crust is baking, whisk together the cream, sugar, egg yolks, and vanilla until the mixture is homogeneous.

Fill the tart

1. Line the tart base with chopped rhubarb.
2. Pour the custard over the rhubarb. Sprinkle the rhubarb with sugar (before or after adding the custard).

Bake the rhubarb tart

1. Bake for 45 minutes or until the custard is set. Cover the tart with aluminum foil if it is browning too quickly.
2. Remove the tart from the oven when it is cooked and let it cool completely in its pan. You can serve it as is, dusted with powdered sugar, or topped with a glaze.
3. Keep refrigerated if not used immediately.

Meringue Topping

1. Once the tart has cooled, beat the egg whites with an electric mixer until stiff peaks form, then gradually add a little sugar. Beat until the sugar is dissolved, then add the remaining sugar little by little, beating at high speed (stop the mixer after each addition). Continue in this way until all the sugar is incorporated and the egg whites are stiff.
2. Garnish the tart (by hand or with a piping bag) with the beaten egg whites, then use a kitchen torch to brown it, or place it under the broiler, watching it carefully until ready.
3. Keep refrigerated until ready to serve Serve.

Notes

• Homemade pie crust recipe here
• The meringue topping is optional.
• I added some dried rhubarb shavings next to the pie slices, but there's really no need to add ice cream or whipped cream.