Rhubarb Meringue Dessert Recipe

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A tasty rhubarb dessert with pie-like layers of crust, sweet custard, and light and fluffy meringue. The combination of all these layers creates the perfect springtime dessert.

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Servings:

Ingredients

CRUST:
1 cup butter
2 cups flour
4 tablespoons sugar
1/4 cup pecans - chopped
FILLING:
6 cups rhubarb - chopped
6 egg yolks
2 cups sugar
7 tablespoons flour
1/4 teaspoon salt
1 cup cream
MERINGUE:
6 egg whites - at room temperature
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions

PREP

45 mins

COOK

1 hr

READY IN

1.75 hrs

CRUST:

Mix all ingredients together until crumbly.
Pat into the bottom of a 9x13 inch pan.
Bake at 350 degrees F. for 10 minutes.

FILLING:

Combine all the filling ingredients together and pour onto the bottom layer.
Bake at 350 degrees F. for 45 minutes or until done.

MERINGUE:

Place the egg whites into a chilled glass or metal mixing bowl.
Beat on medium speed until soft peaks form.
Once soft peaks form add the salt and then gradually add the sugar while beating.
Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly.
Do not over beat or the meringue will begin to break apart.
Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned

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