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Rhubarb Meringue Dessert

This rhubarb dessert tastes light and has just the right balance of sweet meringue,  rhubarb filling with a thin shortbread crust.
It's great for bringing to a potluck as it will serve 18 people. 

Shortbread crust
  • 1 1/2 cups flour
  • 3/4 cup butter, cold and cubed
  • 1/4 cup sugar
  1. Blend all ingredients together in a food processor or mixer and pat into a 10 X 15 cake pan.
  2. Bake at 350 F for 10 minutes.
Rhubarb Filling
  • 6 cups finely chopped rhubarb 
  • 1/3 cup minute tapioca
  • 6 egg yolks 
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 1 1/2 cups sugar
  1. Put rhubarb evenly over the baked crust.  Sprinkle evenly with tapioca.
  2. Beat together egg yolks, sour cream, whipping cream and sugar.
  3. Pour evenly over rhubarb.
  4. Bake for one hour.
Meringue Layer
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 3/4 cup water
  • 6 egg whites
  • 3/4 cup sugar
  1. During the last few minutes of baking time, mix together cornstarch, 2 tablespoons sugar and water in a bowl.  Heat in microwave until clear and bubbly.  Alternately, mix in a small pot over medium heat and stir until clear and bubbly.  
  2. Whip egg whites in a large bowl while slowly adding in the 3/4 cup sugar.  When the egg whites start to form soft peaks, add the cornstarch mixture and beat until stiff.  
  3. Smooth meringue over the hot rhubarb filling.
  4. Reduce oven temperature to 325 and bake for 20 minutes or until the meringue is lightly browned on top. Turn off oven and leave dessert in for another 20 minutes.
  5. Cool and cut into squares using a wet sharp knife.   Refrigerate until ready to serve. 


  1. Wow - another fabulous Rhubarb recipe. Hitting the print button :). Thanks Lovella!

  2. This looks so delicious. My family loves rhubarb and the roasted rhubarb scones were a hit. Thank you for the inspiration.

  3. Lovella is the pan a cake pan ?

    1. Yes Shirley, I've corrected that now in the instructions. Thank you.

  4. Love this. Pretty photo... too! of one of my favorite ways to prepare rhubarb.

  5. One question - for the meringue - do you cool the cooked cornstarch mixture before adding it to the beaten egg whites? Ruth

    1. Ruth, I don't cool it. It is fine to add hot.

  6. how long will it keep? Can I make it the day before? Thanks!


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