MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Bavarian Rhubarb Sour Cream Meringue Pie
Categories: Pies, Pastry, Fruits, Dairy
     Yield: 12 Servings

MMMMM--------------------------PASTRY--------------------------------
 1 1/4 c  A-P flour (200 g)
     1 ts Baking powder
   1/2 c  Sugar (100 g)
   1/4 lb Butter (113 g)
     1 pn Salt
     1 lg Egg
     4 c  Rhubarb (500 g)
     2 tb Sugar

MMMMM-------------------------FILLING--------------------------------
    35 g  Corn starch
 1 2/3 c  Milk (400 ml)
     1 tb Vanilla bean paste -OR-
     1    Vanilla bean; scraped out
     3 lg Egg yolks
   1/2 c  Powdered sugar (70 g)
   3/4 c  Sour cream

MMMMM-------------------------MERINGUE-------------------------------
     3 lg Egg whites
   3/4 c  Sugar (150 g); up to 1 c (200 g)
     1 pn Salt or lemon juice
   1/2 ts Cream of tartar (optional)

 Grease the springform pan (26 cm / 10") well. Set the oven to
 375 F/190 C top/bottom heat.

 Combine flour, baking powder, butter, sugar, salt, and 1 egg in a
 bowl and combine with your handheld mixer using the hook
 attachment. If making the pastry with your hands, use cold butter.
 Form the pastry to a disk and let chill for 30 minutes or while you
 prepare the rest.

 Clean the rhubarb and cut into small pieces, gather on a microwave
 safe plate and sprinkle with 2 tb of sugar. Microwave for
 30 seconds, mix briefly, then microwave for another 30 seconds.
 Drain the rhubarb pieces in a colander.

 To make German vanilla custard you can simply cook the pudding
 using corn starch instead of the pudding powder.

 To flavor the custard, you can use vanilla essence but it would be
 even more delicious to add vanilla bean paste or the seeds of one
 whole vanilla bean and (depending on the size of your eggs) about
 3 egg yolks.

 Measure out 400 ml of milk and heat with the seeds of a vanilla
 bean. Add a pinch of salt. Beat 3 egg yolks with 70 g powdered
 sugar for at least 3 minutes with a handheld mixer until thick.
 Stir in 40 g corn starch.

 Add this mixture to the hot milk while stirring constantly and
 bring to a boil again.

 Stir in the sour cream and remove from heat. Fold in rhubarb.

 Roll out the dough in a 26 cm springform pan, pulling up the edge
 slightly. Spread the pudding and rhubarb mixture evenly over the
 dough.

 Bake for about 45 minutes.

 About 10 minutes before the end of the baking time make the meringue.

 Add egg whites to clean bowl. For a thick layer or meringue use
 4 egg whites. Note that 4 whites might have to bake a bit longer.
 Add 1/2 ts cream of tartar before you begin beating the egg whites.
 You can make the meringue without cream of tartar, by adding some
 salt or lemon juice but adding cream of tartar helps stabilize the
 meringue and prevent it from weeping.

 Add sugar gradually. Add the sugar bit by bit, while beating on
 high speed. The sugar must be added gradually while you beat the
 egg whites to stiff peaks. Adding the sugar too quickly will knock
 the air out of the egg whites and make them difficult to mix
 thoroughly.

 When is my meringue done? When you lift the beaters, the tips will
 stand straight up. The mixture should be smooth when you rub it
 between your fingers with no undissolved sugar grains!

 When the pie is done take the pan out of the oven and turn the oven
 down to 300 F/150 C. Then run a knife between the pie and the edge
 of the baking pan.

 Remove the edge of the springform pan. Using a spatula, spread the
 meringue mixture onto the cake and spread decoratively in wavy
 movements. Finish baking for another 8 minutes depending on how
 thick you applied your meringue.

 Let cool before slicing.

 Recipe FROM: https://cinnamonandcoriander.com

 Uncle Dirty Dave's Archives

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