Taste of Home
Rhubarb Meringue Dessert
TOTAL TIME: Prep: 20 min. Bake: 65 min. + chilling
YIELD: 12-15 servings.
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
Ingredients
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2 cups all-purpose flour
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2 tablespoons sugar
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1 cup cold butter, cubed
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FILLING:
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2 cups sugar
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1/3 cup all-purpose flour
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1 teaspoon salt
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6 egg yolks, lightly beaten
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1 cup heavy whipping cream
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5 cups sliced fresh or frozen rhubarb
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MERINGUE:
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6 egg whites
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1/2 teaspoon cream of tartar
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3/4 cup sugar
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1 teaspoon vanilla extract
Directions
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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.
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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.
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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.
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