There is so much you can do with rhubarb. First and foremost, of course, sweet cakes and desserts. But also savory dishes can be “improved” with rhubarb ;) The recipe today is definitely something sweet. A classic Rhubarb Tart with a generous meringue topping. I would’ve loooved to make this recipe sugar-free so I can eat it without any remorse, but making a meringue sugar-free and then flambeé it… not a good idea. So this one here is for my sugar-loving friends out there. Like most of you out there I assume ;P
![Rhubarb Meringue Tart | Bake to the roots](https://baketotheroots.de/wp-content/uploads/2022/03/HK_210425_Rhubarb-Meringue-Tart9.jpg)