Recipe

Rhubarb pies with meringue topping

Jun 30, 1975 2:00pm
  • 55 mins cooking
  • Makes 12 Item
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Ingredients

Rhubarb pies with meringue topping
  • 1 bunch fresh rhubarb, trimmed (350g)
  • 1 tablespoon caster sugar
  • 2 sheets shortcrust pastry
  • 2 egg whites
  • 1/2 cup (110g) caster sugar, extra
  • 1 tablespoon flaked almonds, chopped coarsely

Method

Rhubarb pies with meringue topping
  • 1
    Preheat oven to 200°C/400°F. Grease 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
  • 2
    Chop rhubarb into 2cm cubes. Spread rhubarb onto baking-paper-lined oven tray; sprinkle with sugar. Bake, uncovered, about 10 minutes or until tender; cool.
  • 3
    Cut 12 x 7cm rounds from pastry. Press rounds into pan holes; prick bases with fork. Refrigerate 20 minutes.
  • 4
    Bake pastry cases 10 minutes; cool.
  • 5
    Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.
  • 6
    Divide rhubarb filling between pastry cases. Spoon meringue over filling; sprinkle with nuts. Bake about 5 minutes or until browned lightly.
  • 7
    Stand 5 minutes before serving.

Notes

You can use one quantity shortcrust pastry instead of the store-bought pastry sheets.

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