Rhubarb Meringue - Num's the Word
Support Nums - Amazon Affiliate Link

Rhubarb Meringue

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!

This post contains affiliate links.  If you click on an affiliate link and make a purchase, I will make a small percentage on your purchase. This helps keep this website running! Thank you!

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.

 

 

 

 

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.

 

 

 

 

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

However, WHY DIDN’T ANYONE EVER TELL ME ABOUT THIS AWESOME RECIPE?!?

I of course know the answer to his question.

 

 

 

 

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!

People… I AM NOT SCARY!

 

 

 

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.

 

 

 

 

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.

 

 

 

 

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.

 

 

 

 

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.

 

 

 

 

Like Rhubarb!

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

 

 

 

 

Even my non sweets loving husband loves this!

That alone should tell you to make it!

 

 

 

 

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.

 

 

 

 

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?

 

 

 

 

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

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

Ingredients

  • 1 cup butter
  • 2 cups flour
  • 2 Tablespoons sugar
  • 6 eggs, separated
  • 2 cups sugar
  • 4 Tablespoons 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

Instructions

Preheat oven to 350*F
Spray a 9x13 casserole dish and set aside.
In a bowl combine butter, flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
Press mixture into casserole dish and bake for 10 minutes.
While crust is baking, make filling.
In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, flour, heavy whipping cream, salt and rhubarb.
When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
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.
Once rhubarb filling is done cooking and still hot Immediately top with meringue.
Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
Remove from oven, allow to cool for 20 minutes or longer, then slice and share!

 

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Num’s Recipe Emails

When in Doubt, Bake Cookies! Sign up for our newsletter & never miss a tasty new recipe again!

 
Holler Box