Rhubarb Meringue Tart Recipe

Name: Rhubarb Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 grams rolled oats; 50 grams almond flour; 3 tablespoons honey; 3 tablespoons coconut oil, melted; 1/2 teaspoons vanilla extract; 1/2 teaspoons salt; 2 sprigs rhubarb, chopped; 2 pears, chopped; 2 tablespoons honey; 4 egg whites; 150 grams unrefined sugar; 1 dash lemon juice

Servings: persons

75 grams rolled oats
50 grams almond flour
3 tablespoons honey
3 tablespoons coconut oil, melted
1/2 teaspoons vanilla extract
1/2 teaspoons salt
2 sprigs rhubarb, chopped
2 pears, chopped
2 tablespoons honey
4 egg whites
150 grams unrefined sugar
1 dash lemon juice

1
Mix crust ingredients together into a ball, wrap loosely with a damp towel, and chill for about 30 minutes to make dough less crumbly.
2
Preheat oven to 160u00b0C/325u00b0F. Press the chilled crust dough into the bottom of a pie dish. Pre-bake until slightly toasted, about 10 minutes.
3
For the filling, stew rhubarb pieces in orange juice and honey, bringing to a boil and then lowering to a simmer until the reduction is slightly thickened. Add a pinch of cornflour/starch to thicken even more, if necessary.
4
To make the meringue, whisk (you can do this by hand, but an electric mixer will be much quicker) room temperature egg whites in a very clean bowl-any trace of grease will make the job a lot harder, so avoid plastic. Once the mixture starts to become foamy and airy, add the sugar a little bit at a time and just a small squeeze of lemon juice, continuing to whisk until soft or stiff peaks are formed, depending on your preference.
5
Spread the meringue evenly on top of the pie, starting at the edges and filling in towards the centre. Give it a final swirling flourish and return to the oven and bake for 10-15 minutes or until the meringue is crisp and turning golden. Let it dry out thoroughly after turning off the heat, letting it dehydrate with the oven door cracked as it cools. Serve within the same day.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 75 grams rolled oats, 50 grams almond flour, 3 tablespoons honey, 3 tablespoons coconut oil, melted, and more.

Yes, Rhubarb Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Meringue Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions