Strawberry Rhubarb Meringue Dessert

Strawberry Rhubarb Meringue Dessert

THEO72 0

"A nice change from strawberry rhubarb pie."
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2 h 55 m servings 640 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
  2. Bake crust in the preheated oven until lightly browned, about 20 minutes.
  3. Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
  4. Return to oven, and bake until the filling is set, 50 to 60 more minutes.
  5. Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.



My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn't do the cooking. DD made a couple of fatal mistakes t...

Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees, but it was worth it.

I used a graham wafer crust. This is decadent.

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