Best 3 Rhubarb Meringue Dessert Recipes

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**Rhubarb Meringue Dessert: A Delightful Fusion of Sweet and Tart Flavors**

Indulge in a culinary delight that tantalizes your taste buds with a symphony of flavors – the Rhubarb Meringue Dessert. This classic dessert combines the perfect balance of sweet and tart, featuring tender rhubarb enveloped in a cloud-like meringue. The vibrant red hues of the rhubarb peek through the golden-brown meringue, creating a visually stunning presentation that will impress any dessert enthusiast. With variations ranging from traditional baked meringue to a modern no-bake version, this versatile dessert offers options for every skill level and preference. Embark on a culinary journey as we explore the delectable recipes that showcase the versatility and timeless appeal of the Rhubarb Meringue Dessert.

Let's cook with our recipes!

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy 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

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large 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.

Nutrition Facts :

STRAWBERRY RHUBARB MERINGUE DESSERT



Strawberry Rhubarb Meringue Dessert image

A nice change from strawberry rhubarb pie.

Provided by THEO72

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h55m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
1 cup cold butter
2 cups white sugar
⅓ cup all-purpose flour
1 teaspoon salt
6 egg yolks
1 cup heavy cream
5 cups thinly sliced rhubarb
2 cups thinly sliced strawberries
6 egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 teaspoon vanilla extract

Steps:

  • 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.
  • Bake crust in the preheated oven until lightly browned, about 20 minutes.
  • 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.
  • Return to oven, and bake until the filling is set, 50 to 60 more minutes.
  • 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.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

Tips:

  • Choose the right rhubarb: Look for stalks that are firm and brightly colored, with minimal blemishes. Thinner stalks tend to be more tender and less fibrous.
  • Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and trim off the ends. Cut the stalks into 1-inch pieces or desired size.
  • Use a combination of sugar and cornstarch: This will help to thicken the rhubarb filling and prevent it from becoming too runny.
  • Don't overcook the rhubarb: Simmer the rhubarb until it is just tender, but still retains its shape and vibrant color.
  • Make sure the meringue is stiff: Beat the egg whites until they form stiff peaks. This will help to create a light and fluffy meringue that will hold its shape.
  • Bake the meringue until it is golden brown: This will give it a delicious, slightly caramelized flavor.

Conclusion:

Rhubarb meringue dessert is a classic spring and summer treat that is both delicious and easy to make. With its combination of tart rhubarb, sweet meringue, and buttery crust, it's sure to be a hit with everyone at your table. So next time you're looking for a special dessert to serve, give this recipe a try. You won't be disappointed!

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