Name: Rhubarb Meringue Dessert
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Meringue Dessert

1. 2 cups all-purpose flour -

2. 2 tablespoons sugar -

3. 1 cup cold butter, cubed -

4. Filling: -

5. 2 cups sugar -

6. 1/3 cup all-purpose flour -

7. 1 teaspoon salt -

8. 6 egg yolks, lightly beaten -

9. 1 cup heavy whipping cream -

10. 5 cups sliced fresh or frozen rhubarb -

11. MERINGUE: -

12. 6 egg whites -

13. 1/2 teaspoon cream of tartar -

14. 3/4 cup sugar -

15. 1 teaspoon vanilla extract -

How to cook deliciously - Rhubarb Meringue Dessert

1. Stage

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.

2. Stage

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.

3. Stage

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.