---
title: "Rhubarb Meringue Tart"
url: /rhubarb-meringue-tart/
canonical_url: https://flowers-recipes.com/rhubarb-meringue-tart/
language: en
alternates:
  pl: https://flowerek.com/tarta-rabarbarowa-z-beza/
  de: https://barbaras-kochbuch.de/rhabarber-tarte-mit-baiser/
  en: https://flowers-recipes.com/rhubarb-meringue-tart/
  x-default: https://flowers-recipes.com/rhubarb-meringue-tart/
published: "2014-05-27"
last_updated: "2014-05-27"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/cakes-and-tortes/
related:
  - /rhubarb-sandwich/
  - /chocolate-plum-tart/
  - /rhubarb-and-marzipan-muffins/
  - /molten-chocolate-cake-with-toffifee/
categories:
  - "Baking & Desserts"
  - "Cakes & Tortes"
tags:
  - dessert
  - rhubarb
servings: "10-12 servings"
time: "~ 45 minutes + chilling"
rating:
  score: 5.5
  best: 10
  votes: 2
comments: 3
image: https://flowers-recipes.com/images/2014/05/rhabarber-baiser-tarte11-230x150.jpg
summary: "A buttery tart crust filled with tangy rhubarb and topped with fluffy meringue. Easy to make, and it disappears fast!"
---

# Rhubarb Meringue Tart

A buttery tart crust filled with tangy rhubarb and topped with fluffy meringue. Easy to make, and it disappears fast!

**This page in other languages:** [Polski (pl)](https://flowerek.com/tarta-rabarbarowa-z-beza.md) · [Deutsch (de)](https://barbaras-kochbuch.de/rhabarber-tarte-mit-baiser.md)

**Published:** May 27, 2014 · **Author:** Basia · **Servings:** 10-12 servings · **Time:** ~ 45 minutes + chilling · **Rating:** 5.5/10 (2 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/)
- [Rhubarb Sandwich](https://flowers-recipes.com/rhubarb-sandwich/) — No, this is not a typical bread sandwich with a piece of rhubarb laid on top. I probably wouldn't eat something like tha
- [Chocolate Plum Tart](https://flowers-recipes.com/chocolate-plum-tart/) — A rich chocolate tart with juicy Italian prune plums on a chocolate shortcrust. A perfect fall dessert from a Polish hom
- [Rhubarb and Marzipan Muffins](https://flowers-recipes.com/rhubarb-and-marzipan-muffins/) — Easy, moist rhubarb muffins topped with grated marzipan. The rhubarb is tossed in red kisiel, so it keeps its beautiful 
- [Molten Chocolate Cake with Toffifee](https://flowers-recipes.com/molten-chocolate-cake-with-toffifee/) — Molten chocolate cake with a Toffifee caramel surprise inside. It's easier than it looks, and I share my tips for a perf

## Ingredients


**Dough:**

- 1½ cups all-purpose flour (250 ml cup)
- ½ tsp baking powder
- 120 g butter
- 1 tbsp lard
- 3 egg yolks
- 3 tbsp powdered sugar
- Pinch of salt

**Rhubarb filling:**

- About 600 g rhubarb
- 6 tbsp sugar
- 1 heaping tbsp butter
- 2 tbsp red kisiel (Polish fruit jelly powder)

**Meringue:**

- 3 egg whites
- ½ cup superfine sugar
- 2 level tsp cornstarch
- 1–2 tsp lemon juice
- Pinch of salt

## Instructions

Rhubarb, mmmmm, I love it! I love its tangy flavor, especially in cakes. I can never stop at just one slice. I have to eat another one, and another one… It's like an addiction I just can't resist.

This rhubarb meringue tart was smiling at me from [Krystyna's blog](http://krystyna9.livejournal.com/81348.html) and shouting at me to bake it. Luckily I didn't resist, because it turned out delicious and disappeared very quickly. If you like rhubarb desserts as much as I do, you absolutely have to make it.

Rhubarb Meringue Tart

Because I had a little too little rhubarb, I mixed it with frozen raspberries. That's why it's such a beautiful red.

Rhubarb Meringue Tart

## Directions – Rhubarb Meringue Tart:

Put all the dough ingredients in a bowl, chop them with a knife and quickly knead into a dough. Chill for about an hour.

Meanwhile, wash the rhubarb and cut it into 1 cm pieces (don't peel it). Melt the butter in a skillet and sauté the rhubarb together with the sugar. Cook until the rhubarb is soft but not mushy. At the end, sprinkle in the kisiel and stir until everything thickens.

Preheat the oven to 200°C (390°F). Roll out the dough and line a tart pan with it (about 26 cm). Prick with a fork and bake for about 15 minutes, until the crust is lightly browned.

Take it out of the oven and let it cool slightly.

Beat the egg whites until stiff. Gradually add the sugar and keep beating until the sugar dissolves and the whites are glossy. Add the lemon juice and cornstarch and beat for a moment longer, until they are mixed in.

Spread the rhubarb over the crust and cover with the meringue. Bake at 180°C (350°F) for about 20 minutes, making sure the meringue doesn't brown too much.

Enjoy!

## Comments (3)

- **Krystyna9** · 2014-05-27 18:25
  Oh Basia, I'm so happy! :) It makes me really happy that once again you weren't disappointed by my simple recipes.
  I think adding raspberries was a really good idea. Not only did they add color, they added flavor too.
  - **flowerek (Author)** · 2014-05-27 18:31 · reply
    Oh, I never had any doubts about the taste. I knew it would be delicious :) And simple is often the tastiest :)
- **wladzia** · 2014-06-22 17:37
  I brought back some beautiful rhubarb from the countryside, tomorrow I'm making the tart, I love this kind of cake

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