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Rhubarb Meringue Tart Recipe
|All purpose flour||300 Gram (2 Cups)|
|Butter/Margarine||200 Gram (3/4 Cup Plus 2 Tablespoons)|
|Icing sugar||100 Gram (1/2 Cup)|
|Rhubarb||2 Pound (1 Kilogram)|
|Sugar||1 Cup (16 tbs)|
|Sugar||150 Gram (3/4 Cup)|
Serving size: Complete recipe
Calories 4573 Calories from Fat 1512
% Daily Value*
Total Fat 172 g264.9%
Saturated Fat 105.2 g526.2%
Trans Fat 0 g
Cholesterol 641.5 mg
Sodium 279.7 mg11.7%
Total Carbohydrates 721 g240.3%
Dietary Fiber 24.4 g97.7%
Sugars 459.5 g
Protein 57 g113.3%
Vitamin A 123.3% Vitamin C 121%
Calcium 91% Iron 94.4%
*Based on a 2000 Calorie diet
Using a pastry blender or 2 knives, cut in butter or margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, wash rhubarb and dry on paper towels.
Pull away thin outer skin from top downwards.
Cut fruit into 3-inch (7.5-cm) lengths.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to a rectangle about 10x8 inches (25x20 cm).
Carefully lift rectangle onto a baking sheet and pierce all over with a fork Arrange rhubarb pieces neatly on dough rectangle; sprinkle with a little sugar to taste.
Bake 30 minutes; cool slightly.
Do not turn off oven.
To make meringue, beat egg whites in a medium bowl until stiff.
Beat in a little sugar then fold in the rest.
Put meringue mixture into a pastry bag fitted with a fluted nozzle.
Pipe a diagonal lattice over top of tart.
Bake 10 minutes or until meringue is lightly browned.
Let cool slightly on baking sheet before cutting into even slices.
Cool completely on a rack.