NORDIC BAKERY RHUBARB MERINGUE PIE

Rheum Rhabarbarum.

Funny word.

But the pie is addictive.

Ingredients:

100g butter

65g caster sugar

2 eggs, yolks and whites separated

90g plain flour

1 tsp baking powder

50ml milk

Filling:

2-3 sticks rhubarb, chopped

1 tsp cinnamon

65g + 2 tsp caster sugar

1 tsp vanilla sugar

50g flaked almonds

Preheat the oven to 180C.

Cream the butter and sugar until pale. Add the egg yolks one by one.

Mix the flour and baking powder and add half from it to the butter mixture.

Add half of the milk and mix well.

Add rest of the flour and mix well.

Finally add the other half of the milk and mix well.

Transfer the dough to the tart tin and press it until base and sides are evenly covered.

For the filling mix the rhubarb, cinnamon and 2 tsp sugar together. Spread it roughly over the pie dough. Whisk the egg whites until they hold soft peaks, then gradually add the remaining sugar, whisking until firm. Fold in the vanilla sugar. Spoon on the top of the pie and scatter the almonds over the top.

Bake in preheated oven for 35-40 minutes.

This recipe is from the "Nordic Bakery Cookbook".