Rhubarb Pie with Baiser Topping

Kaffee und Kuchen

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Perfect Mürbteig

  • 200 g flour
  • 125 g butter
  • 70 g sugar
  • 1 egg
  • 1/4 teaspoon salt

Topping

  • 3 tablespoons breadcrumbs
  • 750 g rhubarb
  • 3 egg whites
  • 150 g sugar
  • powdered sugar

Preheat oven to 350°F.

Combine first 5 ingredients into a food process and let it run until a dough forms. Spread into greased springform. Sprinkle with breadcrumbs.

Peel rhubarb and cut into 1 inch pieces. Place on dough and bake for 20 min.

Towards to end of the 20 minutes baking time whisk egg whites until stiff. Slowly add sugar and continue whisking.

After the first 20 min. of baking, spread baiser on top of pie and continue baking for another 10 minutes at 350°F. Quickly open the oven door to let heat escape. Then reduce heat to 200°F (or lower if you oven goes lower) and let baiser dry for 1 to 1 1/2 hour in the oven.

Dust with powdered sugar and enjoy!

Alternative with sour cream topping

Whip egg white with 50 g sugar until stiff. In a separate bowl, beat egg yolks with 100 g sugar, Vanillesossenpulver, sour cream, and flour. Fold egg whites under egg yolk mixture until combined.

Spread half of the filling on top of the rhubarb, bake for 30 minutes, then add the rest of the topping to finish baking until golden brown.