Print Options

Back to Rhubarb Meringue Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Rhubarb Meringue Dessert

 Rhubarb Meringue Dessert
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
12-15 ServingsPrep: 20 min. Bake: 65 min. + chilling


  • 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

Rhubarb Meringue Dessert (continued)

Directions (continued)

  • 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.
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.