Close
Tweet
Ingredients
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 2 tsp |
| unsalted butter: 1 cup |
| light brown sugar (packed): 2 cups |
| all-purpose flour (unsifted): 1/3 cup |
| salt: 1 dash |
| eggs: 6 (yolk) |
| heavy whipping cream (fluid): 1 cup |
| frozen rhubarb (diced): 5 cups |
| eggs: 6 |
| cream of tartar: 1 oz |
| light brown sugar (packed): 3/4 cup |
| vanilla extract: 1 tsp |
Rhubarb Meringue Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
12 serving(s)
Tags
- In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 20 minutes. Cool on a wire rack while preparing filling. In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350 degrees F for 50-60 minutes or until set.
- In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.