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rhubarb vanilla meringue tart | seitanismymotor.com

Rhubarb Vanilla Meringue Tart


  • For the rhubarb filling
  • 750 g rhubarb sliced into 1 cm (1/2 inch) pieces (6 cups or 1 lb and 10 oz)
  • 50 g 1/4 cup sugar
  • 1 tablespoon cornstarch
  • For the crust
  • 1/4 teaspoon salt
  • 250 g flour 2 cups plus 1/2 tablespoon
  • 200 g 1/2 cup sugar
  • 110 g 1/2 cup soft refined coconut oil, cubed
  • zest of one orange
  • For the custard
  • 240 ml 1 cup soy milk
  • 30 g 1/4 cup cornstarch
  • 50 g 1/4 cup sugar
  • For the soft meringue
  • 1 recipe marshmallow fluff made with 100 g 1 cup powdered sugar


  • To make the filling, combine rhubarb, sugar, and cornstarch.
  • Let sit for about an hour and stir well from time to time.
  • To make the crust, mix salt, flour, and sugar in a bowl.
  • Add coconut oil and orange zest.
  • Mix with your hands and form into a crumbly dough.
  • Make sure the fat is incorporated well and there are no lumps of coconut oil remaining.
  • Grease a springform pan (26-27 cm or 10 inch) with fat.
  • Preheat oven to 180°C (350°F).
  • Pour the dough into the pan.
  • Press into the bottom and the sides of the pan. (Only line about 2.5 cm or 1 inch of the sides with dough. You just want a small border, so the filling doesn't leak.)Set aside.
  • For the custard, combine soy milk, cornstarch, and sugar in a small saucepan.
  • Whisk until the starch is dissolved and bring to a boil.
  • Cook for 1-2 minutes, or until thickened.
  • Pour over the crust.
  • Sprinkle rhubarb on top.
  • Bake for 40 minutes.
  • While the tart is baking, prepare the marshmallow fluff.
  • Transfer to a piping bag with a star tip right before the cake is done.
  • Pipe dollops on top of the tart, increase the temperature to 200°C (400°F) and bake for another 10 minutes, until the meringue is browned.
  • Let cool completely and remove from pan.