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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
  • Total Time
    Prep: 20 min. Bake: 65 min. + chilling
  • Makes
    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


  • 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.
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.

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  • t2z
    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!

  • dublinlab
    Aug 29, 2014

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

  • Mel Wellman
    Jun 28, 2013

    Easy to make and very delicious!!

  • gramJoyce
    Sep 7, 2011

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

  • Strong Family
    Jul 3, 2011

    If you like rhubarb, you'll love this.

  • kmarket
    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.

  • ytsmom
    Oct 30, 2009

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