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Rhubarb pie


Preheat the oven to 180C.

Beat the yolks with 10 lg of sugar, then add the milk and melted margarine. At the end we incorporate the flour until the dough reaches a slightly thicker consistency than the cake (about 3 cups)

We clean the well-washed rhubarb from the outer skin, taking strips, then we cut it into slices or cubes that we pass through the flour so that it does not sink into the dough.

We prepare a rectangular tray of 30cm x 40cm, lined with baking paper. Spread the dough, sprinkle the rhubarb and put the tray in the oven.

When the dough is almost ready, mix the egg whites with a pinch of salt, then add 11 lg of sugar and mix on high speed until the foam holds. Remove the tray from the oven, pour the foam, level it nicely or grind it: P and close the oven again, this time at a temperature of about 150C, until the meringue hardens and acquires a slightly "ripe" color in some places.