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The dessert, Regional

Meringue rhubarb tart

This meringue rhubarb tart is a spring dessert for 6, with tangy baked rhubarb under a golden meringue topping. It takes 40 minutes of active work, the base is made in the morning for the evening, at a moderate difficulty and €1.70 per person. Success depends on draining the rhubarb well and whipping the meringue in stages.

This spring, I'm giving you a tangy rhubarb tart under a golden meringue, a contrast that wakes up your taste buds.

Meringue rhubarb tart
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.70
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Cooked rhubarb gives this dessert a real tang, almost sharp, which is exactly what works under a sweet, airy meringue. The contrast between the soft rhubarb and the light crunch of the browned meringue is what gives this tart its character. The blind baked shortcrust stays crisp underneath and never turns soggy.

This is a spring and early summer tart, perfect for a family meal or a dinner with friends when rhubarb shows up at the market. It closes out a simple menu nicely, grilled meat or fish as a main, without weighing down the meal. Kids tend to like it as much as adults, since the meringue softens the fruit's tartness.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 1 h 10
  3. Before the guests arrive 2 steps, 4 min
  4. When it's time to serve 1 step

In the morning, prep the rhubarb, blind bake the crust, and bake the tart base, which can then sit at room temperature. Just before guests arrive, whip the meringue and brown it under the broiler or with a torch so it stays glossy. At serving time, let it rest a few minutes, then slice with a knife dipped in hot water.

The ingredients

6 people

Dairy

  • Shortcrust pastry 1
  • Egg whites 3

Fruits and vegetables

  • Rhubarb 800 g

Pantry

  • Sugaroften in the pantry 150 g
  • Cornstarchoften in the pantry 2 tbsp
  • Powdered sugaroften in the pantry 120 g
  • Vanilla sugaroften in the pantry 1 tsp

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the rhubarb, cut it into 2 cm pieces, and mix it with the sugar and cornstarch. 30 min

    The strings in rhubarb come off easily with the tip of a knife, pull them from bottom to top.

  2. Roll the dough into a tart pan, prick the bottom, and blind bake it with dried beans on parchment paper. 15 min

    Blind baking keeps the crust from turning soggy under the rhubarb.

  3. Drain the rhubarb, fill the tart shell, and bake at 180°C. 25 min

    Save the collected juice, reduced on the stove it makes a great syrup for drizzling.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whip the egg whites with the powdered sugar and vanilla sugar into a glossy, firm meringue.

    Add the sugar in three additions for a smooth meringue that won't turn grainy.

  2. Spread the meringue over the tart in peaks, then slide it under the broiler or use a kitchen torch. 4 min

    The peaks brown first, watch closely without stepping away.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the tart rest a few minutes before slicing.

    Dip the knife in hot water between each slice for a clean cut.

Our tips to get it right

  • Don't skip draining the rhubarb under sugar, it's what keeps the baked tart from sitting in its own juice.
  • Use egg whites at room temperature, they whip up more easily and give a more stable meringue.
  • If you don't have a kitchen torch, use the oven broiler and watch it the whole time, the meringue browns in seconds.

The variations

  • Swap part of the rhubarb for strawberries to soften the tartness and add a sweeter note.
  • For a quicker version, use a store bought rolled shortcrust and skip the blind baking step with dried beans if it's already pre baked.
  • For kids, cut back slightly on the rhubarb and add a spoonful of strawberry jam under it for a sweeter version.

What to serve it with

  • A scoop of vanilla ice cream
  • A light tea or herbal infusion
  • Coffee to finish the meal

Storage

The tart keeps for 2 days in the refrigerator under plastic wrap or in a closed container, though the meringue softens a bit over time. It doesn't freeze well because of the meringue. Serve it cold or at room temperature, with no reheating needed.

Questions about this recipe

Can you use frozen rhubarb?

Yes, thaw it and drain it well before mixing with the sugar and cornstarch, since it releases more water than fresh rhubarb. Extend the base's baking time slightly if needed.

Why does my meringue deflate or turn grainy?

This usually happens if the powdered sugar is added too fast or the whites aren't whipped firm enough first. Add the sugar in three additions, as directed, for a smooth, stable meringue.

How do you get a nice meringue without a kitchen torch?

Spread the meringue into peaks with the back of a spoon, then slide the tart under the oven broiler for a few minutes, watching it closely. The peaks brown first, which is exactly what you want.

Can you replace the cornstarch?

Yes, potato starch works just as well to thicken the rhubarb juice. Don't skip it entirely, or the tart may end up too runny.

Can a meringue rhubarb tart be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a meringue rhubarb tart?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a meringue rhubarb tart?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a meringue rhubarb tart cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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