This Rhubarb Meringue Dessert is a sweet and tangy treat! The tart rhubarb pairs perfectly with a fluffy, golden meringue on top, making each bite a delight.
I love how this dessert makes a beautiful ending to any meal. It’s super easy to whip up, and the kids always ask for seconds. Who can resist that meringue? 
Key Ingredients & Substitutions
Rhubarb: It’s the star of this dessert! Fresh rhubarb has a tart flavor that balances the sweetness. If fresh rhubarb is not available, consider using frozen rhubarb, but make sure to thaw and drain it first to avoid excess water.
Granulated Sugar: This is used to sweeten both the rhubarb filling and meringue. If you’re looking for less sugar, try using stevia or another sugar substitute in place of some of the granulated sugar, keeping in mind the sweetness level might change.
Cornstarch: It helps thicken the filling. For a gluten-free alternative, you can use arrowroot powder or ground tapioca. They work similarly for thickening sauces and fillings, so no worries!
Egg Yolks and Egg Whites: We need both for the filling and meringue. If you have an egg allergy, try using flax eggs (1 tbsp flaxseed meal with 2.5 tbsp water per egg). They won’t whip but will thicken the filling nicely.
All-Purpose Flour: This makes the crust. You can swap with almond flour for a gluten-free option. Just keep in mind, the texture will be different and a bit softer.
How Can You Ensure Your Meringue Stays Decadent?
Making meringue can be tricky, but it’s all about the egg whites. First, ensure your mixing bowl is clean and dry as any grease can keep your meringue from whipping up nicely. Here are more tips:
- Separate egg whites from yolks carefully; even a tiny bit of yolk can hinder whipping.
- Beat egg whites on medium speed until soft peaks form. Soft peaks mean the peaks gently bend when you lift the beaters.
- Gradually add sugar while beating. This helps create a glossy and sturdy meringue.
- To achieve stiff peaks, keep beating until the meringue holds its shape firmly. This usually takes a few minutes.
And remember, avoid any humidity in the air—this can cause meringue to weep. Enjoy your dessert! The combination of sweet and tangy is simply delightful.
How to Make Rhubarb Meringue Dessert
Ingredients You’ll Need:
For the Rhubarb Filling:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 large egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Granulated sugar (for meringue, as needed)
How Much Time Will You Need?
This delightful dessert will take you about 40 minutes to prepare, plus a little time for it to chill in the fridge—about 2 hours. Just mix, bake, and let it cool for a deliciously tangy treat!
Step-by-Step Instructions:
1. Prepping the Rhubarb Filling:
First, preheat your oven to 350°F (175°C). In a medium saucepan, combine the chopped rhubarb with 1/2 cup of the granulated sugar. Cook this mixture over medium heat for about 10 minutes, or until the rhubarb becomes soft and tender. This will create a lovely base for your dessert.
2. Thickening the Filling:
While the rhubarb cooks, grab a separate bowl and mix together the cornstarch, salt, and the remaining 1/2 cup sugar. Gradually add the water while whisking to prevent any lumps from forming. Once the rhubarb is ready, stir this mixture into the saucepan and continue to cook, stirring until it begins to thicken—this should take about 5 minutes.
3. Combining the Egg Yolks:
In a small bowl, beat the egg yolks and then temper them by slowly adding a little of the hot rhubarb mixture while stirring. This helps to prevent the yolks from cooking too quickly. Stir this mixture back into the saucepan along with the tablespoon of butter and vanilla extract. Cook for an additional minute, then remove from heat and set it aside.
4. Making the Crust:
In a mixing bowl, cream together the flour, softened butter, and powdered sugar until the mixture is well combined. Press this crust mixture firmly into the bottom of a greased 9×13 inch baking dish. This will be the tasty base for your rhubarb dessert.
5. Assembling the Dessert:
Once the crust is ready, pour the rhubarb filling over it and spread it out evenly. This adds that delicious tangy flavor to every bite!
6. Preparing the Meringue:
Now it’s time to make the fluffy meringue! In a clean mixing bowl, beat the egg whites along with the cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form and the meringue has a glossy finish. This will create a beautiful topping.
7. Baking the Dessert:
Spread the meringue evenly over the rhubarb filling. You can create peaks and swirls for an appealing look! Place the baking dish in the preheated oven and bake for about 10 to 15 minutes, or until the meringue turns lightly golden.
8. Cooling and Serving:
After baking, allow the dessert to cool at room temperature. Then, refrigerate it for at least 2 hours to let the filling set properly. Once chilled, slice into squares and enjoy your delightful rhubarb meringue dessert with family and friends!
Can I Substitute Fresh Rhubarb with Frozen Rhubarb?
Absolutely! Just make sure to thaw and drain the frozen rhubarb well to remove excess moisture. You may want to slightly reduce the sugar as frozen rhubarb can be sweeter. Adjust the cooking time if necessary, as frozen rhubarb might take a bit longer to soften than fresh.
What Can I Use Instead of Cornstarch for Thickening?
If you don’t have cornstarch, you can use all-purpose flour or arrowroot powder as alternatives. For using flour, combine 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry before adding it to the hot rhubarb mixture, allowing for proper thickening.
How Should I Store Leftover Rhubarb Meringue Dessert?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the meringue starts to weep or get soggy, enjoy it sooner rather than later for the best texture!
Can I Make This Dessert Gluten-Free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Just ensure the blend contains xanthan gum for proper structure. The other ingredients should remain the same for a delicious gluten-free treat!
