This Rhubarb Meringue Dessert is a lovely treat that mixes the tartness of rhubarb with sweet, fluffy meringue. It looks beautiful and tastes even better!
When you take a bite, the soft meringue melts in your mouth, perfectly balancing the tangy rhubarb. It’s a crowd-pleaser! Who knew a dessert could be so fancy and fun? 😄
I love serving this at family gatherings. It’s easy to make, and everyone gets excited when they see it on the table. Plus, it always gets compliments, which makes me smile! 🍰
Key Ingredients & Substitutions
Rhubarb: This is the star of the dish! Fresh rhubarb is best, but you can also find it frozen if it’s not in season. In a pinch, you can use strawberries or apples for a different flavor if you don’t mind changing the recipe.
Sugar: Granulated sugar is used in this recipe for sweetness. If you’re looking to reduce sugar, consider using a sugar substitute tailored for baking, but keep in mind the texture may vary slightly.
All-purpose flour: This creates the crust. If you need a gluten-free option, try using a gluten-free blend. Just make sure it’s suitable for baking, as this will help achieve the right texture.
Egg whites: These are essential for the meringue. If you’re vegan, you can try aquafaba (the liquid from canned chickpeas) as a substitute. Use 3 tablespoons of aquafaba for each egg white.
Cream of tartar: This stabilizes the meringue. If you don’t have it, you can use lemon juice as a substitute, although the meringue might not be as stable.
How to Make Sure Your Meringue Stays Firm?
Getting smooth and firm meringue can be tricky, but with some simple steps, you’ll master it! First, ensure your mixing bowl and beaters are completely clean and dry; any yolk or grease can prevent the egg whites from whipping properly.
- Beat the egg whites on medium speed until soft peaks form, not too stiff yet.
- Gradually add the extra powdered sugar while beating. This helps create a glossy finish.
- Continue beating until you see stiff peaks. This means when you pull the beaters out, the peaks hold their shape.
Finally, spreading the meringue to touch the dish helps prevent shrinking as it bakes. Don’t rush this step; a little attention goes a long way!
How to Make Rhubarb Meringue Dessert?
Ingredients You’ll Need:
For the Rhubarb Filling:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar (divided)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract (optional)
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Additional powdered sugar for meringue (2-3 tablespoons)
How Much Time Will You Need?
This delightful dessert will take you about 15 minutes for preparation and around 30 minutes for cooking and baking. You’ll spend some time cooking the rhubarb filling, baking the crust, and whipping the meringue. After a little cooling, it’s ready to serve! So, in total, expect about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Rhubarb Filling:
Begin by preheating your oven to 350°F (175°C). In a medium saucepan, combine the chopped rhubarb, 1 cup of granulated sugar, cornstarch, salt, water, lemon juice, and butter. Cook this mixture over medium heat while stirring frequently. Keep an eye on it as it thickens and begins to bubble, which should take about 5 to 7 minutes. Once it’s nice and thick, remove it from the heat and set aside.
2. Make the Crust:
In a mixing bowl, combine the flour, softened butter, 1/4 cup of powdered sugar, and almond extract if you’re using it. Mix everything until it becomes crumbly and well-combined. Next, take your mixture and press it evenly into the bottom of a greased 9×13 inch baking dish. This will be your crust!
3. Bake the Crust:
Pop the crust into your preheated oven and bake it for about 20 minutes, or until it turns a light golden color. Once baked, take it out and pour the prepared rhubarb mixture over the warm crust, spreading it out evenly.
4. Prepare the Meringue:
For the meringue, use a clean mixing bowl to beat the egg whites together with the cream of tartar. Beat this mixture until soft peaks start to form. Slowly add in the extra powdered sugar, continuing to beat it until you achieve stiff peaks. You want the meringue to be fluffy and hold its shape well.
5. Assemble and Bake:
Carefully spread the whipped meringue over the rhubarb layer, making sure it touches the edges of the dish. This helps prevent the meringue from shrinking during baking. Return the dish to the oven and bake for an additional 10 to 12 minutes, or until the meringue is beautifully browned on top.
6. Cool and Serve:
Once baked, remove your dessert from the oven and allow it to cool at room temperature. After cooling, slice it up and serve chilled or at room temperature. Enjoy your delicious Rhubarb Meringue Dessert with friends and family!
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before using it in the recipe. This will prevent your filling from becoming too watery. Pat dry with a paper towel to absorb any remaining moisture.
What Can I Substitute for Almond Extract?
If you’re looking to omit almond extract, you can replace it with an equal amount of vanilla extract for a different flavor profile. If you prefer, you could also skip it entirely; the dessert will still be delicious without it!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the meringue’s texture, cover it lightly without pressing down on the meringue. If you notice the meringue starts to weep, that’s normal; just enjoy it cold or at room temperature!
Can I Make This Dessert Ahead of Time?
Absolutely! You can prepare the rhubarb filling and crust earlier in the day and store them separately in the refrigerator. When you’re ready to serve, just assemble and bake the meringue topping. This way, the dessert is fresh and delightful when you’re ready to enjoy it.
