Best Rhubarb Recipe ever: Swiss Rhubarb Meringue Tart

Makes one spring form 9 inches / 24 cm diameter, approx. 8 slices or 12 muffins

Warning: This rhubarb recipe is highly addictive. Even people who don’t usually like rhubarb will enjoy this decadent mix of sweet and sour.

One added bonus is that you can use this versatile recipe for almost any other tart tasting fruit or berry that’s in season or you can use frozen ingredients.

Important: If you use frozen ingredients make sure that they are almost defrosted in order to get rid of any excess liquid. This may require some slight squeezing of the defrosted rhubarb. If the filling is too wet, the base may turn out doughy and undercooked.

Beware: This tart is baked in 2 stages and requires an extra step after 25 minutes of baking!

Preparation time:

- Base approx. 10 – 15 minutes (1st step)

- Meringue: 5 minutes (2nd step)

Baking time for cake:

- 25 minutes: 360° F / 180° C (1st stage)

- 20 minutes: 360° F / 180° C (2nd stage)


To make 12 muffins follow the same steps as for the cake but instead of using a spring form divide evenly on a muffin tray. Reduce the baking time to 30 minutes (2x 15 minutes)

Baking time for muffins:

- 15 minutes: 360° F / 180° C (1st stage)

- 15 minutes: 360° F / 180° C (2nd stage)


Ingredients: (Metric measurements)

Base:

150 g butter softened

150 g sugar

1 tsp. Vanilla essence

2 eggs whole

2 egg yolks

150 g all purpose flour

75 g corn starch

2 tsp. Baking powder

500 - 600 g Rhubarb (can be substituted with berries e.g. cranberries, red currant, raspberries or fruit e.g. plums, prunes or anything else that has a slightly sour taste)

Meringue topping:

2 egg whites

120 sugar

1 pinch cream of tartar (can be substituted with baking powder)

Ingredients: (Imperial measurements)

Base:

1 ¼ sticks (approx. 150 ml) butter softened

2/3 cup (approx. 160 ml) sugar

1 tsp. Vanilla essence

2 eggs whole

2 egg yolks

1 cup all purpose flour

½ cup corn starch

2 tsp. Baking powder

2 - 3 cups (approx. 1 ¼ pound) Rhubarb (can be substituted with berries e.g. cranberries, red currant, raspberries or fruit e.g. plums, prunes or anything else that has a slightly sour taste).

Meringue topping:

2 egg whites

½ cup sugar

1 pinch cream of tartar (can be substituted with baking powder)

Grease a 9 inch / 24 diameter spring form. (If your spring form is slightly smaller, bake base 5 minutes longer, if it’s slightly larger, bake 5 minutes less). Alternatively you can use a muffin tray that makes 12 muffins.

Cream butter, sugar, egg mix until light and creamy.
Cream butter, sugar, egg mix until light and creamy.
Spread batter evenly in spring form.
Spread batter evenly in spring form.
Sprinkle rhubarb chunks evenly over batter.
Sprinkle rhubarb chunks evenly over batter.

1st Step (base):

Cream together butter, sugar, vanilla, eggs and egg yolks until light and creamy.

Add flour, cornstarch and baking powder and mix until well combined.

Pour batter into spring form and spread evenly.

Chop Rhubarb into chunks (approx. 1 cm) and remove any stringy parts. Sprinkle Rhubarb chunks evenly over batter.

Bake for 25 minutes at 360° F / 180° C in lower half of oven.

If you make muffins reduce the baking time to 15 minutes only.

Meringue must be very stiff.
Meringue must be very stiff.
After 25 minutes remove half-baked rhubarb base from oven.
After 25 minutes remove half-baked rhubarb base from oven.
Top tart with meringue and bake for another 20 minutes.
Top tart with meringue and bake for another 20 minutes.

2nd step (Meringue topping):

Start making the meringue topping 5 minutes before you remove the half-cooked rhubarb base from oven allowing you to finish the cake immediately and putting it back into the oven for the final baking.

Whisk egg whites until almost stiff. Add sugar and cream of tartar and carry on whipping until you have a very stiff and fluffy meringue.

After 25 minutes remove half-baked cake from oven and spread meringue evenly on top.

Return to oven and bake for another 20 minutes at 360° F / 180° C until slightly browned.

If you make muffins reduce the baking time to 15 minutes.

Let cool completely before cutting!

In Switzerland we would now say "en Guete" (Enjoy).
In Switzerland we would now say "en Guete" (Enjoy).
Digital kitchen scale.
Digital kitchen scale.

Personal tip:

If you like to experiment with international cooking and baking recipes I recommend that you purchase a digital scale with an automatic conversion feature (metric/imperial). Make sure that it has a "tare" function that allows you to weigh items consecutively without having to remove the mass already on the platform.

The world's top chefs all work with accurate measurements which cannot be achieved with measuring cups and spoons.

If you are a rhubarb lover you may also want to try out my rhubarb chocolate chip cake recipe:

http://hubpages.com/hub/Rhubarb-chocolate-chip-cake

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Comments 7 comments

dearabbysmom profile image

dearabbysmom 5 years ago from Indiana

This looks like an awesome and unique desert. My neighbor always has extra rhubarb to give away, and I will try this receipe in a few short weeks!


taterbugpbj profile image

taterbugpbj 5 years ago

I love rhubarb, I will have to try this recipe, looks great, thanks.


novascotiamiss profile image

novascotiamiss 5 years ago from Nova Scotia, Canada Author

Hi rhubarb lovers. Thanks for all your comments. I would appreciate your feedback once you've tried out this recipe.


2uesday profile image

2uesday 5 years ago from - on the web, I am 2uesday.

This recipe looks like a tasty way to use rhubarb, nice to see it used in this way.


AliciaC profile image

AliciaC 5 years ago from British Columbia, Canada

Thank you for the recipe, which looks like an excellent way to use rhubarb. Thanks for the information about scales too.


CharronsChatter profile image

CharronsChatter 3 years ago from California

oh wow. You have to come over and make this for me!! It has so many components I love! From the rhubarb to the meringue...dang.

As a fellow chef, I admire and applaud your meringue shot. That requires some quick snapping!!

shared to fuhbeebs and also voted with everything possible. (many fingers!!) heheh. Hope your weekend is awesome, Miss Nova...:)


novascotiamiss profile image

novascotiamiss 3 years ago from Nova Scotia, Canada Author

Charron: Guess what! We just had a dinner guest from California last night and she absolutely loved this cake. As I didn't have any rhubarb left I made it with cranberries and the result was just as good.

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