Strawberry & Rhubarb Meringue Tart


I’m one of those people who let everything pile up on top of me all at once & I end up getting nothing done. Need to make it up to Dad for missing Father’s Day? Leave it for a few weeks, be fine. Need to write a blog post, it’s been over a week? It’s too stressful to go edit the pictures & then write & there just isn’t enough time. Need to find a dress you can wear to a wedding in five days? Go shopping & come home without a dress, but with a new pair of Converse instead. In my defense, I did need new shoes, but the dress was a more pressing issue. 

I do get things done eventually though, it just takes a while. & some pressure from other people. & a good bit of time. & several cups of coffee. Once all that is secured, we’re back on track. I always find time to write a highly caffeinated post on the blog. I did eventually find a dress for the wedding. With a little help from Mom, who brought me ingredient shopping & told me I had to make dinner, I did eventually make it up to Dad for missing Father’s Day with a lovely dinner & an even better dessert: Rhubarb & Strawberry Meringue Tart. It worked, he loves me again. Phew, hello inheritance.


When I first decided to make dinner & dessert for Dad, I knew this Rhubarb & Strawberry Meringue Tart would be perfect. Well, I knew I wanted to make it & that nobody would object. That makes it perfect for the occasion, right? Right. Well apparently, the world didn’t think so. Off to the shops we went, only to discover that they had no strawberries. What? That never happens. Never. Even when strawberries aren’t in season, there are huge piles of them in every supermarket. It was ridiculous. I was so set on making this tart that no other dessert recipes came to mind instead. I simply had to find strawberries, & so I insisted we go to another shop. Thankfully, that other shop had strawberries. If it didn’t, I fear the real crazy person in me would have burst into tears right in the middle of the shop. Did I mention I can be slightly over dramatic sometimes?


Things were much more calm once the baking of the tart actually began. Probably a little bit too calm. As in, my best friend came over & distracted me with glasses of wine & funny stories. So if you’ve noticed the slightly blackened edges of the tart, you can blame Karen (sorry Karen). Okay fine, it was also my fault. But it didn’t really do anything to the overall taste, it was just left in the oven for a smidge too long. Besides, I was able to scrape off most of the obvious damage – it’s not like I could present my dad with a burned apology cake. Hey Dad, I made this for you, but I temporarily forgot about it, but, um, I love you.. Pass the wine? I don’t think so. 

With the burned bits scraped off, the cake was perfect. There’s quite a thick base, which is just how I like things, but you could save some of the mix for another day if you’d rather. The base ended up being quite  cakey, which was good, it helped with the flavours of the strawberries & rhubarb. The filling of the cake works perfectly together & it’s solid, but not too solid, but just right. I don’t know what I mean by that either. The icing on top of the cake (literally) is the meringue, it makes the whole thing. It provides the little bit of moistness that you need with a cakey base & solid-ish filling. The tart just works really well together. In other news, I can safely say that I have a rhubarb obsession. 


Makes one 9 inch tart (Adapted from Completely Delicious)


For the base:

  • 1 ½ cups plain flour
  • ½ cup icing sugar
  • 1 teaspoon salt
  • 9 tablespoons cold butter, cubed
  • 1 egg, lightly beaten

For the filling:

  • ¾ cup sugar
  • ¼ cup flour
  • ½ teaspoon ground ginger
  • zest of 1 orange
  • 1 ½ cups strawberries, quartered
  • 2 cups rhubarb, cut into chunks

For the topping: 

  • 2 egg whites
  • ¼ cup sugar


  1. First, the base. Pulse together the flour, icing sugar & salt in a food processor. Once combined, slowly add the cold butter into the mix & pulse until the butter is crumbly. Add the egg into the mix & pulse until the mixture forms into a ball. Remove from the food processor, shape into a disk, wrap in cling film & refrigerate for at least two & a half hours. 
  2. Remove the dough from the fridge & let it sit at room temperature while you create a lightly floured surface. Grease your 9 inch tart pan with butter & set aside. Once ready, unwrap the dough & roll it out until it fits the tart pan. Press into the tart pan & place in the freezer until ready to bake. 
  3. Next, the filling. Preheat the oven to 180°C.
  4. Combine all of the ingredients in a large saucepan over a medium heat, mixing to combine. Stirring constantly, the sugar will dissolve, the mixture will become thick, & the fruit will begin to soften.
  5. Remove from the heat & pour into the tart shell. Place the tart shell in the preheated oven & bake for 20-25 minutes, checking regularly (a step I clearly skipped), until the filling is bubbling & the dough golden. Remove from the oven & allow to cool completely before removing the tart from the pan. 
  6. Finally, the topping. In a medium bowl, beat the egg whites until foamy. Then slowly add the sugar to the egg & continue to beat until stiff peaks form. Spread the meringue on top of the cooled tart. Place the tart under the grill to brown the meringue, this should only take a few minutes. 
  7. Serve immediately. 

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