Rhubarb Meringue Pie

5 from 6 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 122 kcal


  • 4 Eggs
  • 125 g Butter
  • 325 g Sugar + 4 - 5 tbsp
  • Salt
  • 3 packet Vanilla sugar
  • 150 g Flour
  • 2 tsp Baking powder
  • 5 tbsp Milk
  • 100 g Flaked almonds
  • 500 g Rhubarb
  • 1 packet Vanilla custard powder
  • 100 ml Cherry nectar + 6 tbsp
  • 500 g Cream


  • Mix the butter with 125 g sugar, 1 pinch of salt and 1 piece of vanilla sugar in a mixing bowl with a hand mixer until creamy.
  • Stir in the egg yolks one at a time.
  • Mix the flour and baking powder and stir in quickly alternately with the milk.
  • Fill half of the dough into a springform pan (26 cm) and smooth it out.
  • Beat the egg whites until stiff and slowly pour in 200 g of sugar.
  • Keep beating until the sugar has dissolved.
  • Spread half of the egg whites on the dough in the pan.
  • Sprinkle with half of the almond flakes and bake in the preheated oven at 150 ° for 25 - 30 minutes.
  • Let it cool down, remove it from the mold and let it cool completely.
  • Do the same with the other half of the dough, egg whites and flaked almonds.
  • Detach this base from the edge of the springform pan and put it back in.
  • In the meantime, clean and wash the rhubarb and cut into small pieces.
  • Bring to the boil with 100 ml of cherry nectar and 4 - 5 tablespoons of sugar, cover and simmer for approx. 5 minutes.
  • Mix the custard powder with 6 tbsp cherry nectar until smooth.
  • Stir in the rhubarb and simmer for about 1 minute.
  • Let cool down a bit and spread the compote evenly on the cake base and put the pan in a cold place.
  • Whip the cream until stiff, pour in 2 pieces of vanilla sugar.
  • Spread the cream on the cooled compote, place the second cake base on top.
  • Chill until ready to serve.


Serving: 100gCalories: 122kcalCarbohydrates: 29.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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