Rhubarb Pie with Meringue 🥧 Ingredients For the dough: * 200 g flour * 60 g sugar * 80 g butter * 3 egg yolks * 1/2 tsp baking powder * Vanilla sugar * 1/2 tsp salt * 2–3 tbsp ice water For the filling: * 650 g rhubarb * 150 g sugar * 50 g cornstarch * Cinnamon or vanilla sugar For the meringue: * 3 egg whites * 175 g sugar * A pinch of salt Instructions 1. Mix all the dough ingredients and knead into a soft dough. If the dough doesn’t come together, add 1–2 extra tablespoons of cold water. 2. Roll out the dough directly on parchment paper. If desired, trim the edges using your baking pan as a guide. Transfer the dough into the baking pan and use the remaining dough to form the edges. 3. Wash and peel the rhubarb, then cut it into small pieces. Mix the rhubarb with sugar, cinnamon or vanilla sugar, and cornstarch. 4. Spread the rhubarb filling over the dough and bake in a preheated oven at 180°C (top/bottom heat) for 20–30 minutes. 5. About 10 minutes before the pie is ready, prepare the meringue. Beat the chilled egg whites with a pinch of salt, gradually adding the sugar, until stiff peaks form. 6. Spread the meringue over the pie and bake for another 10–15 minutes at 175°C. - @yuliiasenych