116 3rd St SE
Cedar Rapids, Iowa 52401
Mad About Food: Ready for rhubarb
This tart, seasonal fruit turns heavenly when packed into a custard pie and topped with meringue
As spring begins to wrap up, summer begins anew bringing with it fresh blooms and vibrant trees, gorgeous country scenery and camping under the stars. Summer brings out the best seasonal fruits and veggies as’well. Tons of fresh juicy berries and melons are at an all time high this time of year and I'm here for it all.
Today our star of the show is rhubarb. I love the sweet/tart taste of fresh rhubarb. This was my first time making this Rhubarb Meringue Dessert myself, so I was nervous to try it, but I'm so glad my friend Joan challenged me to make it for her husband. I found this recipe to be pretty simple. Next time I might try more custard batter, but over all I was pleased with the results.
This recipe, like most of my recipes, is quite versatile. Next time I will try adding strawberries, since I love strawberry rhubarb crisps. What flavors do you pair with your rhubarb?
I'd live more interaction with my followers! Let's engage as you try my recipes. Ask questions and send suggestions. Let’s have fun as we take on our little section of the culinary arts. With more engagement we can help each other and grow together as cooks. I might even start doing tutorials/videos.
This Rhubarb Meringue Dessert is good both warm or cold. I prefer it warm but leftovers should be refrigerated. The meringue puffs up, but it also can deflate once cooled so don't be dismayed by that because it will still taste amazing, I promise.
This is a perfect summer evening dessert, a great potluck dish or as a yummy dessert at a barbecue. Whenever you try your hand at creating this delightful treat be sure to add lots of love.
Now let's roll up our sleeves, wash our hands and get started creating our very own version of Rhubarb Meringue Dessert.
Recipe
Rhubarb Meringue Dessert
For the crust
2 cups flour
3 tablespoons brown sugar
1 cup butter
For the custard
2 cups sugar
1/3 cup flour
pinch salt
6 egg yolks
1 cup whipping cream
5 cups rhubarb, chopped
For the meringue
6 egg whites
1teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup sugar
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with cooking spray, set in fridge or to the side.
For the crust: In medium bowl stir together flour and brown sugar until well combined. Cut in chilled butter until mixture resembles crumbs using pastry cutter, a fork or your hands, but be careful not to melt the butter. Press firmly into sprayed pan and bake for 15 minutes.
Remove from heat and let cool while you prepare the custard.
For the custard: In medium bowl combine sugar, flour and salt. Whisk in egg yolks, whipping cream and vanilla. Stir in chopped rhubarb then pour batter onto crust spreading evenly.
Bake at 350 degrees for 45 minutes until just about set.
While that bakes, start your meringue.
For the meringue: In a large bowl beat egg whites, vanilla and cream of tartar into soft peak then gradually add sugar a little at a time until you get stiff peaks. Spread the meringue over the top of the rhubarb custard and bake for another 15 minutes to brown the top of the meringue.
Total bake time is between 50 to 60 minutes, including bake time with meringue but not including the first 15 minutes for the crust.
Source: Adapted by Michelle Madden
Daily Newsletters