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Rhubarb Meringue Dessert Recipe

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I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. —Jessica Moch Bismarck, North Dakota

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Rhubarb Meringue Dessert Recipe

Prep: 20 min. Bake: 65 min. + chilling

Yield: 12-15 Servings

20 65 85

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Directions

In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 slice) equals 318 calories, 20 g fat (12 g saturated fat), 140 mg cholesterol, 314 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rhubarb Meringue Dessert in Taste of Home April/May 2001, p33

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Rhubarb Meringue Dessert

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Reviewed on Sep. 07, 2011 by gramJoyce

I have made this several times for parties and gettogethers. Everyone loves it.

Reviewed on Jul. 03, 2011 by Strong Family

If you like rhubarb, you'll love this.

Reviewed on Mar. 31, 2011 by kmarket

This is absolutely delicious! Don't shy away from making this one.... it is easy to make! I always get compliments when I serve this. I ususally use frozen rhubarb.

Reviewed on Oct. 30, 2009 by ytsmom

I have made this many times, and it always gets rave reviews. It looks complicated, but is really very easy