Rhubarb Meringue Recipe

Name: Rhubarb Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Butter, Softened; 1-1/2 cup Flour; 2 Tablespoons Sugar; FOR THE FILLING:; 5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed; 1-1/2 cup Sugar; 5 whole Egg Yolks (use The Whites For Meringue Topping); 1/2 cups Cream; 3 Tablespoons Flour; 2 teaspoons Cornstarch; 1/4 teaspoons Salt; FOR THE MERINGUE TOPPING:; 5 whole Egg Whites; 1 teaspoon Vanilla; 1/2 cups Sugar

Servings: persons

FOR THE CRUST:
3/4 cups Butter, Softened
1-1/2 cup Flour
2 Tablespoons Sugar
FOR THE FILLING:
5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
1-1/2 cup Sugar
5 whole Egg Yolks (use The Whites For Meringue Topping)
1/2 cups Cream
3 Tablespoons Flour
2 teaspoons Cornstarch
1/4 teaspoons Salt
FOR THE MERINGUE TOPPING:
5 whole Egg Whites
1 teaspoon Vanilla
1/2 cups Sugar

1
Preheat oven to 325u00b0F. Mix together the crust ingredients and pat into a greased 9x13 pan. Bake 8 minutes.
2
Stir together the filling ingredients until well mixed. Pour onto crust and bake for 35-40 minutes.
3
For the meringue, place the egg whites in a mixing bowl. Add the vanilla. Beat the egg whites, adding the sugar 2 tablespoons at a time. Whip until the egg whites are stiff. Spread on top of filling and bake an additional 10 minutes or until lightly browned.
4
Cool slightly and serve. Leftovers don't store well.

1133

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Butter, Softened, 1-1/2 cup Flour, 2 Tablespoons Sugar, and more.

Yes, Rhubarb Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Meringue

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