Description
Rhubarb Meringue dessert with buttery crust, creamy custard, and fluffy meringue topping.
Ingredients
Scale
- 1 cup butter
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 6 eggs, separated
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- 5 cups rhubarb, sliced into 1/2-inch pieces
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch dish
- Combine butter, flour, and sugar until crumbly and press into dish
- Bake crust for 10 minutes
- Mix egg yolks, sugar, flour, cream, salt, and rhubarb
- Pour filling over hot crust and bake for 45 minutes
- Beat egg whites with cream of tartar to soft peaks
- Gradually add sugar and beat to stiff peaks
- Spread meringue over hot filling and create peaks
- Bake for 15 minutes until lightly browned
- Cool for 20 minutes before slicing and serving
Notes
- Use fresh rhubarb for best flavor
- Do not skip pre-baking the crust
- Cool completely before slicing for clean layers
- Serve with vanilla ice cream if desired
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 49
- Sodium: 210
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 69
- Fiber: 2
- Protein: 7
- Cholesterol: 156