Saturday, May 2, 2009

Rhubarb Meringue Dessert

One of the best things about Spring is rhubarb. This dessert is creamy, light and luscious.
I guarantee this will become a favourite with family and friends alike.


  • 1/2 cup margarine, softened
  • 1 cup flour
  • 1 Tbsp. sugar


  • 3 egg yolks
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/2 cup light cream
  • 2 1/2 cups fresh or frozen rhubarb, cut up


  • 3 egg whites
  • 1/3 cup sugar
  • 1 Tsp. vanilla
  • 1/4 cup flaked coconut

1. Blend margarine, flour and sugar.

(Check out my new pastry blender - I found it at Superstore and I love it. No more bent blades!)

2. Press crumbs evenly into ungreased 9x9 pan.
3. Bake at 350 degrees F for 10- 15 minutes.

4. In mixing bowl, blend egg yolks, sugar, flour, salt and cream. Mix until smooth.
5. Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb.

6. Bake at 350 degrees F for 45 minutes. (If you double the recipe and put it in a 9x13 pan as I did, you will need to bake this close to an hour. The custard should be mostly set and starting to brown around the edges.

7. Beat egg whites until foamy.
8. Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not underbeat.
9. Add vanilla and beat until incorporated.

10. Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around.
11. Sprinkle with coconut.
12. Bake an additional 10-15 minutes or until meringue is golden and coconut is toasted.

Serve warm or cold. This is a great way to welcome rhubarb season or it can be a reminder of spring in the middle of our cold Canadian winters!


  1. bev...this is fantastic. i have this recipe too, but it makes a cookie sheet size. this is far better when there is a small crowd.
    i love your pastry blender....

  2. Another great rhubarb recipe..thanks Bev! Pastry blender looks it!

  3. Pastry blender..... is that what that thing is called? I have a half round one that I call the CUTTER because I didn't know the name of the tool. I knew it was used it for cutting in the butter/lard. Works pretty good.

    Michelle the NON cook in WA

  4. This rhubarb dessert is the best...a favorite at our place!

  5. Oh my...yes....rhubarb season and this looks like a super way to serve it up. New to me...but this recipe is sure to be one that I try and bring to the office. It looks like it slices up nice.

  6. I've never made this but I have had it...and it is delicious. I like your new pastry blender. Kathy

  7. When I first discovered that our garden grew rhubarb I wondered what I could make beyond pie. My mother sent me out her Mennonite cookbook that she had picked up from a church somewhere and had a rhubarb meringue dish in it - it was very tasty, thanks for the reminder as rhubarb season approaches once again!

  8. just made this and it is delicious! thank you!

  9. Just made it and everyone LOVED it!!!

  10. Just pulled rhubarb out of the freezer. Will be a great dessert for our Sunday dinner. My mom used to make something like this all the time.

  11. shirley bertheletteJune 23, 2014 at 9:00 PM

    Hi Bev...made this and it is v/G .. for the meringue,,mine had beads ,,, in recipe it didn;t state to add vanilla did you mean l tsp. of cream of tartar

    1. Shirley, I've used cream of tartar as well and it really doesn't prevent the beading. The beading seems to be dictated more by the humidity in the room. Thanks for alerting me to the omission of the vanilla. I've corrected that now.

  12. It's a good recipe I just omitted the coconut as I don't like coconut with rhubarb