A Sweet Summer Treat: Rubarb Meringue Dessert

Being a Minnesota gal, I love anything rubarb!  It reminds me of summer potlucks and dipping the raw stalks into a pile of sugar.  When I was visiting MN a few weeks ago, my aunt brought this dessert to our family gathering.  I asked her for the recipe and made it for a bbq with some friends.  For most of them, it was the first time they had ever had a rubarb dessert!  I didn't know that rubarb wasn't a summer staple in Texas.  I've lived here for almost three years and I'm still learning new things!  I suppose that's the fun part of living in different areas of the U.S. :)

Rhubarb Meringue Dessert
Prep Time: 20 Minutes Ready In: 1 Hour 25 Minutes
Cook Time: 1 Hour 5 Minutes Servings: 12

2 cups all-purpose flour
2 tablespoons powder sugar
1 cup cold butter

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
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

1. 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.
2. 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 (this took a good bit of time!). 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.

Even if you've never had rubarb, give it a try!  You could also add strawberries or even make it with apples instead (I've never tried it, but I think it would work!)


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