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piece of rhubarb dessert on white plate

Rhubarb Dessert

The sweet custard filling melds together with the tart rhubarb, while the soft, light meringue melts in your mouth and the base is just enough to ground the whole lot.
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Total Time 1 hour 30 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Base
  • 1 ½ cups flour
  • ¾ cup butter
  • 2 Tbsp sugar
Filling
  • 6 cups chopped rhubarb
  • 2 cups sugar
  • 6 egg yolks
  • ¼ cup flour
  • 1 cup cream/ evaporated milk
Topping
  • 6 egg whites
  • ¾ cup sugar
  • 1 tsp vanilla

Method
 

Base
  1. Crumble all the base ingredients together with a mixer or pastry blender.
  2. Press into an ungreased 9x13 cake pan.
  3. Bake for 10 minutes at 300℉
Filling
  1. While the base is baking, in the same bowl, mix or whisk together sugar, egg yolks, flour and cream, keeping the egg whites in a separate bowl.
  2. Place rhubarb evenly on baked crust.
  3. Whisk and pour mixture evenly over the rhubarb.
  4. Bake at 350℉ for 45 minutes, or until the custard is not jiggly.
Meringue Topping
  1. In the last 10 minutes of the custard baking, beat the egg whites with a mixer or whisk attachment on a blender. When they are white and fluffy, slowly add sugar until it is glossy and forms stiff peaks.
  2. Stir in vanilla.
  3. Spread the meringue mixture over the baked custard, making sure it sticks to the sides of the pan.
  4. Bake at 275℉ until lightly browned, about 20 minutes.
  5. Cool partially or completely. Serve and enjoy!