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Rhubarb Meringue Dessert

A delightful dessert featuring a buttery crust, tangy rhubarb filling, and sweet meringue topping. Perfect for spring and summer gatherings!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup butter
  • 2 cups flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
Filling
  • 2 cups sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 6 egg yolks
  • 1 cup heavy cream
  • 5.5 cups rhubarb, sliced in 1/2 in pieces
Meringue
  • 6 egg whites
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Method
 

  1. Preheat oven to 350F. Spray a 9x13 pan with cooking spray.
  2. Cream butter and sugar, add salt, then flour. Press into pan and bake for 10 minutes.
  3. Combine sugar, flour, and salt. Whisk in egg yolks and cream. Stir in rhubarb.
  4. Pour rhubarb mixture over hot crust and bake for 45-50 minutes.
  5. Beat egg whites until foamy. Add vanilla and cream of tartar, then gradually add sugar until stiff peaks form.
  6. Spread meringue over hot filling, sealing to edge. Bake until lightly browned, about 10 minutes.
  7. Cool for 30 minutes or longer, then slice and serve.

Notes

For a crispier crust, blind bake it for 15 minutes before adding the filling.