Rhubarb Pie with a Thin Meringue Layer

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb Pie with a Thin Meringue Layer

Ingredients

Butter - 7.1 oz
Wheat Flour - 8.8 oz
Sugar - 7.1 oz
Farm fresh eggs - 3 pieces
Vanilla salt - 1 teaspoon
Rhubarb - 10.6 oz
Potato protein - 3 tablespoons
Powdered Sugar - 3.5 oz

Step by Step guide

Step 1

Mix the flour with softened butter, add sugar, vanilla sugar, and egg yolks. Combine and quickly knead into a uniform dough. Place in the freezer for 30 minutes.

Step 2

Chop the rhubarb and place it in a pot, add sugar, a couple of tablespoons of water, and cook over low heat for about 10 minutes. Add the starch, stir to create a jelly-like, sticky mixture.

Step 3

Remove the dough from the freezer, roll it out into a thin layer or spread it in a mold, creating edges. Fill with the rhubarb filling. Bake in a preheated oven at 356°F for 20–25 minutes.

Step 4

Beat the egg whites with powdered sugar until stiff peaks form. Remove the pie from the oven, spread the egg whites on top, and bake for another 20–25 minutes at 320°F. Allow the finished pie to cool completely.