Rhubarb Meringue Dessert

SUBMITTED BY: Jessica Moch

"I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. --Jessica Moch Bismarck, North Dakota"

PREP TIME	20 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, beaten
1 cup whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

READ REVIEWS (2)

DIRECTIONS

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.

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REVIEWS

Reviewed on May 19, 2008 by WGHOLDEN

Really excellent flavour and lovely fluffy texture of meringue!

0 users found this review helpful

Reviewed on Jul. 1, 2007 by CYNKUEN

Like rhubarb meringue pie only easier and feeds more people. Delicious! I used half white/half wholewheat flour in the crust part of recipe.

0 users found this review helpful

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