Rhubarb Meringue Tart

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 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!