Rhubarb Fluff Recipe

Name: Rhubarb Fluff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BASE; 2 cups flour; 1/2 cup margarine; 1 tablespoon sugar; FILLING; 5 cups rhubarb (cut); 6 egg yolks (reserve whites for topping); 2 cups sugar; 6 tablespoons flour; 1/4 teaspoon salt; 1 cup milk (mix of half milk and half cream); TOPPING; 6 egg whites; 1/2 cup sugar; 1/4 teaspoon cream of tartar

Servings: persons

BASE
2 cups flour
1/2 cup margarine
1 tablespoon sugar
FILLING
5 cups rhubarb (cut)
6 egg yolks (reserve whites for topping)
2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1 cup milk (mix of half milk and half cream)
TOPPING
6 egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar

1
BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
2
Bake at 350 for 10 minutes.
3
RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
4
Spread drained rhubarb over baked crust.
5
FILLING, beat egg yolks, sugar and salt.
6
Add the cream/milk slowly and then the flour.
7
Pour over rhubarb and bake another 40 minutes at 350.
8
TOPPING, beat egg whites and cream of tartar until stiff.
9
Gradually add sugar making a stiff meringue.
10
Spread over top and bake at 350 10 minutes or until a golden brown.
11
NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.

1266

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: BASE, 2 cups flour, 1/2 cup margarine, 1 tablespoon sugar, and more.

Yes, Rhubarb Fluff falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Fluff

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