Rhubarb Meringue Dessert

 

I was always sure that rhubarb was available in the fall, not the spring. Turns out it is available both seasons around here.

This actually works out really well for me. See... I love rhubarb. When we were little we used to break off a stalk right out of the garden and then dip it in sugar and eat it.

I also love the combination of rhubarb with strawberries - it has to be one of my all time favorite combos. (Check out our Rhubarb Strawberry Crisp and Strawberry Rhubarb Ice Cream!)

This time though, I am leaving the rhubarb on its own so the tartness can shine through.

The chewy meringue, the tart rhubarb custard, and the slightly crispy crust are a great combination of tastes and textures.

 

 

Rhubarb Meringue Dessert

 

Ingredients

Crust

2 cups flour

3 Tbsp brown sugar

1 cup butter, chilled

 

Custard

2 cups sugar

1/3 cup flour

pinch salt

6 egg yolks

1 cup whipping cream

5 cups rhubarb, chopped

 

Meringue

6 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 cup sugar

 

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside.

In a medium bowl, stir together flour and brown sugar until combined. Cut in chilled butter until mixture resembles crumbs. Press firmly into prepared pan.

Bake in 350 oven for 15 minutes.

Remove from heat and let sit on wire rack while you make custard filling.

In medium bowl, combine sugar, flour, and salt. Whisk in egg yolks and cream. Stir in chopped rhubarb. Pour over crust.

 

 

Bake at 350 until set, about 50 - 60 minutes. Remove from heat.

Let sit on wire rack while you prepare meringue.

In a large bowl, Beat egg whites, vanilla, and cream of tartar into soft peaks form. Gradually beat in sugar, a little at a time, until stiff peaks form.

 

 

Spread over hot filling. Return to 350 oven until meringue is browned, about 15 - 20 minutes. Keep an eye on it.

 

 

It puffs up quite a bit but does sink down afterwards. Don't be disappointed when it doesn't stay as puffy - it still tastes delicious.

Let cool completely then cut and serve. I like to chill it in the fridge before serving but this isn't necessary.

Refrigerate leftovers.

 

 

I think I'd like to try rhubarb and blueberry as a combo but I'm not sure if it would work.

Have you tried this combo?

I'd love to hear some opinions!

 

Hop over to The Rustic Pig and Feeding Big and Memories By The Mile and Adorned From Above for some fun and creative links!