Rhubarb meringue pie recipe – The queen of Alsatian pies

By Marine
Updated on 2024-04-26

Rhubarb is back, and with it a whole host of desserts, including the delicious rhubarb meringue tart we're so fond of in Alsace! Here's my recipe for making it at home.

Born and raised in Alsace, I'm in love with my region, but I also love to travel. On my blog Miss crumble, I share both traditional Alsatian recipes and recipes from other parts of the world. Cooking is all about the emotion of the taste buds!

Rhubarb, a springtime must in Alsace

Rhubarb, that rather strange-looking fruit with its superb colors, has made a comeback with market gardeners and gardens (for those lucky enough to have a garden). Rhubarb can be eaten in a variety of ways: jam, compote and, above all, pie.

And rhubarb tart is a classic springtime dessert. You can make it simply, with just a “flan device” (the mixture of egg, sugar and milk/cream), or with a more gourmet version, with meringue.

Looking for a classic Alsatian spring meal? Main course: asparagus (with all the right sauces), dessert: rhubarb tart. It’s happiness! This is the version with the meringue that I suggest you make.

Tip for reducing rhubarb acidity

Rhubarb is a fairly acidic fruit. This acidity will depend on the color of the stem. Green-stemmed rhubarb has a very acidic, slightly bitter taste. Red-stemmed rhubarb, whose flesh is also red or pink, has a more delicate, raspberry-like aroma. To make a tart, I prefer stems that are not too thick. If they are (2 cm thick or more), I cut the stem in half lengthways.

What I’ve also been doing for a few years now is soaking the rhubarb the day before making the tart. This prevents my tart dough from not cooking, because of the water the rhubarb will give off in the oven.

Choice of meringue

The meringue is Italian. It’s made by beating egg whites with cooked sugar (the syrup). Gradually, the whites will transform into a tight foam, with a finished appearance that will be shiny, compact and very light. Like a cloud. The sweetness of the meringue counterbalances the acidity of the rhubarb. Gourmet delights guaranteed!

Our recipe

Rhubarb meringue pie

Recipe for rhubarb meringue pie, a traditional Alsatian dessert
Prep Time45 minutes
Cook Time1 hour 45 minutes
Rest time8 hours
Total Time10 hours 30 minutes
Cuisine: Alsacienne
Servings: 4


For the shortcrust pastry

  • 250 gr wheat flour
  • 120 gr of butter
  • 1 tablespoon caster sugar
  • 1 pinch of salt
  • 1 egg

For the pie crust and rhubarb

  • 500 gr rhubarb
  • 2 eggs
  • 10 cl skim milk
  • 15 cl liquid cream
  • 2 spoon. to s. vanilla sugar
  • caster sugar

For the Italian meringue

  • 70 gr egg whites (2 or 3 eggs depending on size)
  • 140 gr caster sugar
  • 50 gr water
  • Powdered sugar


The day before

  • Wash your rhubarb. Cut the ends by pulling the fibers along the stem. Peel the rhubarb and cut into small sections. Place in a colander and sprinkle with sugar. This will allow the rhubarb to lose a little water.

Prepare the shortcrust pastry

  • Place the flour, salt, sugar and butter in a bowl or food processor. Mix to a sandy consistency. Add egg.
  • Blend until smooth. Be careful not to overmix, or the dough will overheat.
  • Refrigerate for 30 minutes.
  • Roll out the dough to about 5 mm, using a little flour. Place the pastry in a mould, a tart circle (or several small tart moulds as I decided to do).
  • Bake "Ă  blanc" for about 15 minutes ("Ă  blanc" means baking without anything in the pie shell).
  • Remove from oven.
  • Squeeze the rhubarb dry (shake the colander a little to remove the last drops of rhubarb juice) and garnish the tart.

Preparing the unit

  • Mix 2 egg yolks with vanilla sugar, then add milk and cream.
  • Pour the mixture over the rhubarb.
  • Bake for 35 to 40 minutes at 150°C.
  • Leave to cool a little while you make the Italian meringue.

Making the Italian meringue

  • Place the sugar and water in a saucepan. Place the egg whites in the bowl of the food processor, with the whisk ready to start.
  • Heat over medium heat. When the syrup reaches 114°C, start the food processor. Start at low speed, then gradually increase.
  • When the syrup reaches 118°C, add it to the stiffly beaten eggs (at maximum speed). If you don't have a thermometer, here's a technique for knowing when syrup is ready: the syrup should form large bubbles. Using a teaspoon, take a small amount of syrup and dip a drop into a glass of cold water. It forms a kind of soft ball? Your syrup is ready!
  • Allow the meringue to rise and cool; when the vat has cooled, the meringue should be ready. The best way to check this is to stop the food processor and see if the meringue forms a bird's beak shape with the whisk.
  • Place this meringue on your tart, then sprinkle with powdered sugar to create the outer crust and keep the softness inside.
  • Bake at 140°C-150°C for at least 45 min.
  • Remove the tart. It's ready to enjoy!