This Rhubarb Meringue Dessert is a sweet and tangy treat! With its soft, fluffy meringue topping, it’s like eating a fluffy cloud after a delicious tart rhubarb filling.
You won’t believe how easy it is to make! I love serving it chilled, and I promise that every bite will make your taste buds smile. Just watch out—it’s so good, it might disappear fast! 😄
Key Ingredients & Substitutions
Rhubarb: The star of this dessert! Fresh rhubarb has a tart flavor that balances nicely with the sweetness of the meringue. If you can’t find fresh, frozen rhubarb is a great substitute. Just thaw it and drain excess liquid before using.
Butter: Unsalted butter is best for controlling the saltiness of your dessert. If you need a dairy-free option, try using vegan butter or coconut oil, though the texture might vary slightly.
Eggs: You’ll need large eggs for both the filling and meringue. If you’re out of eggs, you can use a flaxseed meal substitute (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg) for the yolks, but this will change the flavor and texture a bit.
Cornstarch: This thickens the rhubarb filling. If you’re looking for a gluten-free option, you can use arrowroot powder instead. Just keep the measurement the same!
How Do I Get Perfect Meringue?
Meringue can be tricky, but with a few tips, you can master it! Start by ensuring your bowl and beaters are completely clean and dry; any grease can stop the egg whites from whipping up properly.
- Beat the egg whites on medium speed until they are frothy. Then, add the cream of tartar to help stabilize the meringue.
- Gradually add the sugar, a tablespoon at a time, and continue to beat until the mixture forms stiff, glossy peaks.
- Spread the meringue over your filling all the way to the edges. This helps it seal in the rhubarb and prevents shrinking during baking.
- Keep an eye on it while baking; meringue can go from perfect to burnt quickly!
How to Make Rhubarb Meringue Dessert
Ingredients You’ll Need:
For The Crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
For The Rhubarb Filling:
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 tablespoon butter (for the filling)
For The Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
How Much Time Will You Need?
This delightful dessert will take you about 30 minutes for preparation and cooking, plus an additional hour to chill. You’ll make a crumbly crust, a sweet rhubarb filling, and a fluffy meringue on top—it’s well worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, softened butter, and salt. Mix these ingredients together until you have a crumbly dough. Now, press this mixture evenly into the bottom of an 8-inch square baking dish. Pop it into the oven and bake for 15-20 minutes until it’s lightly golden. When it’s ready, take it out and let it cool.
2. Making the Rhubarb Filling:
While the crust is cooling, let’s prepare the rhubarb filling. In a saucepan, add the chopped rhubarb, 1 cup of granulated sugar, and 1 cup of water. Heat this mixture over medium heat, stirring occasionally until it comes to a boil. Meanwhile, in a small bowl, mix the cornstarch with a few tablespoons of water to make a slurry. Add this to the rhubarb mixture and cook for another 5 minutes until it thickens. Once thickened, remove it from heat and stir in the vanilla extract and 1 tablespoon of butter until melted.
3. Incorporating the Egg Yolks:
In a separate bowl, whisk the egg yolks until they are well combined. Carefully mix in the warm rhubarb filling to temper the yolks, stirring gently to avoid cooking them too quickly. Pour this mixture back into the saucepan and cook it over low heat for about 1-2 minutes until it thickens a little more. Finally, pour this delicious rhubarb filling over the cooled crust and spread it out evenly.
4. Making the Meringue:
Now it’s time to make the meringue! In a clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and keep beating until soft peaks start to form. Gradually add in the 1/2 cup of granulated sugar and continue beating until you achieve stiff peaks and the meringue looks shiny and glossy.
5. Assembling the Dessert:
Spread the fluffy meringue over the rhubarb filling, making sure to reach the edges to create a nice seal. Use a spatula to make peaks and swirls on top; this will give your dessert a lovely texture.
6. Baking the Meringue:
Return the dessert to the oven and bake for another 10-15 minutes until the meringue is golden brown and beautiful. Keep a close eye on it to avoid burning—golden is the key!
7. Cooling and Serving:
Once it’s done baking, take the dessert out of the oven and let it cool at room temperature. After that, place it in the refrigerator for at least an hour before slicing and serving. Enjoy your delightful Rhubarb Meringue Dessert!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If using frozen rhubarb, there’s no need to thaw it first. Just add it directly to the saucepan with the sugar and water, and adjust the cooking time by a couple of minutes to ensure it softens nicely.
What Can I Substitute for Egg Yolks?
If you need to replace egg yolks, you can use 1 tablespoon of cornstarch mixed with 2 tablespoons of water for each yolk. This will help thicken the filling, though the flavor will be milder. Just add this mixture to the warm rhubarb filling in the same way.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the meringue might soften over time, but it will still taste delicious!
Can I Make This Dessert in Advance?
You can prepare the crust and rhubarb filling a day ahead and store them separately in the fridge. Assemble with meringue just before baking for the best texture. If you want to prepare the entire dessert, it’s best to chill and serve it within a day or two for freshness.
