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Rhubarb Meringue Dessert Recipe

Rhubarb Meringue Dessert Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 65 min. + chilling YIELD:12-15 servings


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter, cubed
  • 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
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Rhubarb Meringue Dessert

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Reviewed Aug. 29, 2014

"Wonderful. It kept very well too. L will make this again."

Reviewed Jun. 28, 2013

"Easy to make and very delicious!!"

Reviewed Sep. 7, 2011

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

Reviewed Jul. 3, 2011

"If you like rhubarb, you'll love this."

Reviewed Mar. 31, 2011

"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 Oct. 30, 2009

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

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