Rhubarb Meringue Pie
Made with fresh rhubarb, this pie is the perfect dessert or fika treat on a nice summer's day.
Serves 6 - 8
100 g soft butter
65 g caster sugar
2 eggs, whites and yolks separated
90 g wheat flour
1 tsp baking powder
1/2 dl milk
For the filling:
3 - 4 fresh rhubarb stalks, cleaned and cut in to 1 cm sized pieces
1 tsp ground cinnamon
65 g caster sugar + 2 additional tbsp for the topping
1 tsp vanilla extract
50 g almond flakes
Heat the oven to 180°C (gas mark 4). Mix butter and sugar until the mix is white and fluffy. Add the egg yolks one by one and mix it well. Mix flour, baking powder and half of the butter, sugar and egg mix. Add half of the milk, whisk and then add the rest of the milk. Lastly, mix in the rest of the flour. Place the dough in a 24 cm diameter buttered pie dish with a detachable bottom. Press the dough with your fingers until it evenly fills the dish.
For the filling: mix the rhubarb, cinnamon and 2 tbsp caster sugare and pour in to the pie shell. Whish the egg whites until hard and add the sugar. Mix in vanilla essence in to the hard meringue mix. Dollop the meringue mix on top of the filling and top with almond flakes. Cook in the pre-heated oven for approx. 35 - 40 minutes.
Serve with Swedish coffee or fruit cordial. This pie is a real family favourite!