Rhubarb Meringue Dessert Recipe

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Rhubarb Meringue Dessert Recipe
Rhubarb Meringue Dessert Recipe photo by Taste of Home
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Rhubarb Meringue Dessert Recipe

Read Reviews
5 7 7
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + chilling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter or margarine
  • FILLING:
  • 2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 6 egg yolks, beaten
  • 1 cup 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 bowl, combine the 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 while preparing filling. In a 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 mixing 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.
Originally published as Rhubarb Meringue Dessert in Taste of Home April/May 2001, p33

Nutritional Facts

1 slice: 318 calories, 20g fat (12g saturated fat), 140mg cholesterol, 314mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 5g protein.

Popular Videos

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter or margarine
  • FILLING:
  • 2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 6 egg yolks, beaten
  • 1 cup 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
  1. In a bowl, combine the 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 while preparing filling. In a 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.
  2. In a mixing 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.
Originally published as Rhubarb Meringue Dessert in Taste of Home April/May 2001, p33

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Reviews forRhubarb Meringue Dessert

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t2z User ID: 2245419 274950
Reviewed Oct. 6, 2017

"Awesome dessert. This is a very old recipe. I can remember Mom making it but I always forgot to ask for the recipe. I’m SO glad you shared!"

MY REVIEW
dublinlab User ID: 1682119 30092
Reviewed Aug. 29, 2014

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

MY REVIEW
Mel Wellman User ID: 5558723 35537
Reviewed Jun. 28, 2013

"easy to make and very delicious!!"

MY REVIEW
gramJoyce User ID: 6191299 85297
Reviewed Sep. 7, 2011

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

MY REVIEW
Strong Family User ID: 5747150 31484
Reviewed Jul. 3, 2011

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

MY REVIEW
kmarket User ID: 4836431 30088
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."

MY REVIEW
ytsmom User ID: 817414 35425
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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