Rhubarb Meringue Dessert

When the rhubarb stalks turn ruby red, I know that it must finally be spring here in Northern Wisconsin. Although there are many delicious ways to use this tart vegetable, my favorite rhubarb recipes are desserts. While I love rhubarb pie, I don’t always have the patience to make pie crust from scratch. That’s why I love this rhubarb meringue dessert, which has an easy press-in crust. It reminds me of pie, but takes less work.

This pretty, layered treat has a buttery crust reminiscent of a shortbread cookie that’s topped with a rich rhubarb custard made from sliced fresh rhubarb, sugar, cream, flour and eggs. After it sets in the oven, a light, airy meringue is spread edge-to-edge and baked until golden. The hardest part is waiting for the dessert to cool and chill before slicing into it. It’s baked in a party-friendly 13-by-9-inch baking dish, which makes it perfect for feeding a crowd or bringing to a potluck.

Rhubarb Meringue Dessert Ingredients

• All-purpose flour
• Sugar
• Butter
• Salt
• Egg yolks
• Heavy whipping cream
• Fresh or frozen rhubarb
• Egg whites
• Cream of tartar
• Vanilla extract

Directions

Step 1: Make and bake the crust

In a small bowl, combine the flour and sugar. Cut in the butter until the mixture is crumbly.

Press the crumb crust into a greased 13×9-inch baking dish. Bake it at 350°F for 20 minutes. Cool it on a wire rack.

Step 2: Make and bake the filling

In a large bowl, combine the sugar, flour and salt. Stir in the egg yolks and cream. Add the sliced rhubarb. Pour the mixture over the crust.

Bake the rhubarb mixture at 350° for 50 to 60 minutes or until it’s set.

Step 3: Make and bake the meringue

In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually beat in the sugar, a tablespoon at a time, until stiff peaks form. Beat in the vanilla.

Spread the meringue over the hot filling. Bake the dessert for 12 to 15 minutes or until it’s golden brown. Cool it on a wire rack.

Editor’s Tip: Wait to whip the meringue until the filling is almost done baking so the egg whites don’t deflate.

Step 4: Chill and serve the dessert

Refrigerate the dessert for one to two hours before serving it. Refrigerate leftovers.

How to Store Rhubarb Meringue Dessert

Store leftover rhubarb meringue dessert in the refrigerator for three to four days. You can transfer the dessert to an airtight food storage container or leave it in the baking dish and wrap it tightly with storage wrap. Poke a few toothpicks or skewers into the top of the meringue before covering it so the wrapping doesn’t stick to it.

Rhubarb Meringue Dessert Tips

Can you use frozen rhubarb to make rhubarb meringue dessert?

You can make this dessert year-round with frozen rhubarb. Measure the rhubarb while frozen, then thaw it completely in a colander. Discard whatever liquid comes out, but do not press on the rhubarb, as this would crush it.

What other fruits could you add to rhubarb meringue dessert?

If you want to soften the intensity of the rhubarb in this dessert, take a hint from these strawberry rhubarb recipes and replace up to half of the sliced rhubarb with quartered fresh strawberries. You could also use a mix of raspberries, blueberries and/or blackberries to complement the sweet-tart flavor of rhubarb.

Can you use a different crust to make rhubarb meringue dessert?

Instead of a shortbread crust, you could use a graham cracker crust for this dessert. For a 13-by-9-inch baking dish, you will need 2 cups of graham cracker crumbs, 1/2 cup (8 tablespoons) of melted butter and 1/3 cup of granulated sugar. Combine all the ingredients, then press them into the prepped baking dish. Bake it at 350° for 8 to 10 minutes until it’s golden brown. Continue with the recipe as written.

What is the best method to whip egg whites for a smooth and fluffy meringue?

There are a few key things to keep in mind when beating egg whites to stiff or soft peaks for meringue. First, when separating egg whites from yolks, taking care not to get even a speck of yolk in the whites, which can cause problems. Then, let the whites warm to room temperature before whipping them to get the most volume. A stand or handheld mixer is your best friend here—unless you’re up for a major arm workout.

Beat the egg whites on medium speed in a clean bowl (preferably metal or glass) with cream of tartar to stabilize them. You’ll have achieved soft peaks when there’s a definite peak shape on the whisk, but the whites still have a loose consistency. While beating, start adding sugar in small amounts until the whites are smooth, shiny and hold stiff peaks. You know you’ve whisked enough when you lift your beater and the egg whites maintain firm points.