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Rhubarb Meringue

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This Rhubarb Meringue is a classic Minnesotan dessert. THE BEST rhubarb recipe I’ve ever tried! Cookie crust, rhubarb custard and yummy Meringue create this summer treat that any Rhubarb (and non rhubarb) lover will die for!


Rhubarb Meringue - Main image for recipe of Rhubarb Meringue sliced up on a plate.


Have you ever stumbled upon a recipe and thought, where have you been all my life?

I was fairly certain I was discovering something new, some hidden gem filed away in an ancient church cookbook that has long been forgotten.

However, I was of course wrong.


Rhubarb Meringue - Crust ingredients in a bowl unmixed. Butter, flour and sugar.


Turns out, this isn’t just THE BEST RHUBARB RECIPE EVER, it’s also a well known Minnesotan dessert too.

The air in my bubble deflated quickly when I realized that I am apparently one of the only Minnesotans who had never heard of this.


Rhubarb Meringue - Crust cumbles ready to be pressed into a 9x13 casserole dish.


Granted I am a transplant and didn’t grow up here.


I of course know the answer to his question.


Rhubarb Meringue - Crust ready to be baked


I’m a food blogger. I have a website full of recipes and everyone…EVERYONE is intimidated to cook or bake for me.

Well except one.  And their recipe that they made for me will soon be hitting the website!



Rhubarb Meringue - Custard filling ingredients in a bowl unmixed.


I’m also not a trained chef and for every good recipe that makes it to the website, are 10 failed recipes.

Constant failures and tweaks.


Rhubarb Meringue - custard mixed and ready to be poured over hot crust


I have NO CLUE what I’m doing in the kitchen and am no, and never will be a natural chef.

In fact I find the entire concept of cooking dinner difficult.


Rhubarb Meringue - rhubarb filling poured onto hot crust and ready to be baked


My husband has an awesome palate and can pull out flavors instantly.

I on the other hand can say if something is good or bad but cannot tell you any of the spices or seasonings.

The entire reason I started the recipe website is so that I could put all my favorite recipes on ONE place.


Rhubarb Meringue - Hot baked custard fresh out of oven.


Plus it FORCES me to cook and try new things.

I’m a fairly pick eater and rarely step outside my comfort zone.

However, because of Num’s the Word I’ve forced myself to try new recipes, and flavors and have found several that I now love.


Rhubarb Meringue - Meringue whipped to stiff peaks but not yet spread on hot custard


Like Rhubarb!

This Rhubarb Meringue is now a favorite recipe in our home.


Rhubarb Meringue - Meringue spread on hot custard


Even my non sweets loving husband loves this!

That alone should tell you to make it!


Rhubarb Meringue - Rhubarb Meringue fresh out of the oven ready to be eaten.


All the local Minnesotans know what this is and they all RAVE about it.

The recipe may sound complicated but it’s really quite easy.


Rhubarb Meringue - Slice of Rhubarb Meringue served up on a plate


This Rhubarb Meringue has a yummy cookie crust, topped with a rhubarb custard filling and of course Meringue.

Light, airy, yummy meringue really is the icing on the cake.

What is there not to love about this recipe?


Rhubarb Meringue - fork full of rhubarb meringue ready to be eaten.


If you’ve never had Rhubarb Meringue before, then go hack at that giant rhubarb plant growing in your back yard and whip this up!

It may not be a “new” recipe.

But it’s new to me and hopefully to you too!


Yield: 15 Servings

Rhubarb Meringue

Rhubarb Meringue - Slice of Rhubarb Meringue served up on a plate

This Rhubarb Meringue is a classic Minnesotan dessert. Cookie crust, rhubarb custard and yummy Meringue make the perfect summer dessert!

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Inactive Time 20 minutes
Total Time 1 hour 40 minutes


  • 1 cup butter
  • 2 cups flour
  • 2 Tablespoons sugar
  • 6 eggs, separated
  • 2 cups sugar
  • 1/4 cup flour
  • 1 cup Heavy Whipping Cream
  • 1/4 teaspoon salt
  • 5 cups rhubarb, sliced in 1/2 in pieces
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar


  1. Preheat oven to 350*F
  2. Spray a 9x13 casserole dish and set aside.
  3. In a bowl combine butter, 2 cups flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
  4. Press mixture into casserole dish and bake for 10 minutes.
  5. While crust is baking, make filling.
  6. In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, 1/4 cup flour, heavy whipping cream, salt and rhubarb.
  7. When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
  8. In a new bowl beat egg whites and cream of tartar until egg whites are at a soft peak. Add 3/4 cup of sugar a little at a time and continue beating until all of sugar has been added and you get stiff peaks.
  9. Once rhubarb filling is done cooking and still hot Immediately top with meringue.
  10. Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
  11. Remove from oven, allow to cool for 20 minutes or longer, then slice and share!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 520Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 156mgSodium: 210mgCarbohydrates: 69gFiber: 2gSugar: 49gProtein: 7g

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Friday 11th of August 2023

Can I bake the meringue on the cooked bar recipe the following morning? Seems like meringue is best on the day it's baked. I just couldn't leave it all to the last minute.


Thursday 28th of September 2023

I've not tried it that way, but in theory it should work. Just make sure your bars are warm before the meringue goes on top.


Tuesday 27th of June 2023

Love this recipe 😋 My mom used to make rhubarb meringue pie similar to this but with lemon flavoring. I need to try that next time. Super yummy!!


Saturday 30th of September 2023

So glad you liked it. Love the idea of adding lemon flavoring. Have you tried our Cranberry Meringue Recipe?

Fritz hahn

Saturday 18th of June 2022

So this recipe is absolutely delicious, but every time I make it, the crust sticks terribly. I have tried parchment paper, just spraying the pan, what do you do so it doesn't stick so bad. Tastes amazing!


Friday 1st of July 2022

Believe it or not, I am a HUGE fan of non-stick foil. I find it works better than parchment paper for sticky messes. Line your pan with non-stick foil (a specific foil and no need to spray it). It will release right away from that. Good luck!

Fritz hahn

Saturday 11th of June 2022

Have made a rhubarb cake that has always been a major hit. This was every bit as good. Only thing I will say was it was very hard to get out of the dish. I had sprayed it but it really stuck


Friday 1st of July 2022

Fritz, next time try using non-stick foil. I've found that works best for me. I hope that helps!


Wednesday 25th of May 2022

Could I use half and half in place of heavy cream?


Wednesday 13th of July 2022

Shirley, that is a great question. I've never tried using half and half in place of the heavy whipping cream. In theory I'd think it would be fine, but I can't guarantee the results since I've not tried it myself. If you do, let me know how it turns out.

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