Fluffy Rhubarb Meringue

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Fresh rhubarb and heavy cream fill the inside of this special dessert.

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Ingredients

  • Crust:
  • 1 C. butter
  • 2 C. flour
  • 1 tsp. salt
  • 2 tsp. sugar
  • Filling:
  • 5 C. fresh rhubarb, diced
  • 6 egg yolks, save whites
  • 2 C. sugar
  • 4 Tbs. flour
  • 1 C. heavy cream
  • Meringue:
  • 6 egg whites, beat into peaks
  • 3/4 C. sugar
  • 2 tsp. vanilla

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Directions

Cream all crust ingredients together and press in a 9x13 pan. Bake at 350 degrees for 10 minutes. To make filling, mix all together and pour onto baked crust. Bake at 350 degrees for 45 minutes.

To make meringue, slowly add sugar to white 1 Tbs. at a time. Mix in vanilla. Spread meringue onto baked dessert. Place back in oven and broil until meringue is lightly browned.

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