Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'!
Crust:
- 1 cup cold butter
- 2 cups flour
- 2 Tablespoons sugar
- Combine flour and sugar; cut in butter until crumbly.
- Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
- Cool slightly.
Custard:
- 6 egg yolk
- 1 cup whipping cream or half and half
- 2 cups sugar
- 4 Tablespoons flour
- 1/2 tsp salt
- 5-6 cups rhubarb, cut into small pieces
- Beat egg yolks, cream, sugar, flour and salt together.
- Fold in rhubarb and pour over baked crust.
- Bake at 350°F for 45-55 minutes (until custard is set).
Meringue:
- 6 egg whites
- pinch of salt
- 3/4 cup sugar
- 1 tsp vanilla
- Beat egg whites with salt and vanilla until foamy.
- Add sugar gradually, and beat until stiff.
- Spread over custard and bake at 350° F until golden (about 10 minutes).
Serves 12-15
*This is a large recipe...can be halved and made in an 8 inch square pan.
Best rhubarb dessert ever!! Thanks for posting
ReplyDeleteI am a big fan of rhubarb and meringue! Love the flavour combination. Thanks for the inspiration. Melissa
ReplyDeleteMmmmmmmm ... I love rhubarb ! I'll have to adapt this to gf .. Vic loves meringue so I'm thinking this will please him !
ReplyDeleteOh boy - that looks so pretty Judy!!! We LOVE anything rhubarb and mine is starting to grow nicely - finally! Hope I can harvest some soon and make this - it sounds amazing. Hitting the print button ...
ReplyDeleteSuch a beautiful presentation. Worthy of a full colour page all on its own.
ReplyDeleteI will keep this in mind, however I seldom get passed gentle poaching with a bit of sugar and cinnamon, and eating cold with yogurt. I usually make one quart and when it's gone, well, I begin hoping for another season and a good friend to give me a few stalks. The anticipation is part of the pleasure.
Sharon
Judy can I use frozen rhubarb for this still have some left thanks
ReplyDeleteI have never tried it with frozen rhubarb. Let us know how it turns out.
DeleteI usually always make it with frozen rhubarb. You just have to bake it longer.
DeleteI made this for a family birthday celebration and it was DELICIOUS !To adapt it to gluten free - in the base I used 1 1/2 cup of Julie's gf flour mix and 3/4 cup of almond flour, adding 1/2 tsp xanthan gum and for the custard I used 1 tbsp of sweet rice flour and 3 tbsp cornstarch. Otherwise I followed Judy's recipe.
ReplyDeleteFor an 8-inch pan, how long would you bake it? With just my hubby and I here most of the time, I'd better do the smaller size pan;)
ReplyDeleteYou would still bake the crust for about 10"...but cut back a little on baking with the rhubarb custard (40 minutes...or until custard is set). Another 10 minutes for meringue layer.
DeleteThanks:)
DeleteHow long do you beat the custard mixture for? What consistency should it be when you add the Rhubarb?
ReplyDeleteBeat custard ingredients just until smooth. No worries...you can't go wrong!
DeleteI made this many times and it is awesome.
ReplyDeleteThis turned out really well and was so tasty. Even my SIL who "doesn't like rhubarb" had a second serving!
ReplyDeleteI was wondering if you use softened butter,melted,or cold butter cut in for the shortbread crust?
ReplyDeleteUse cold butter, either grated or cut into the flour.
DeleteThis was a great recipe, except I had to cook it for an hour and 20 minutes before it "set". Even in my convection gas oven, which usually cuts the baking time by 1/4 or more for most recipes. Otherwise easy peasy with great results.
ReplyDeleteUpdate, it was fantastic! Even my sons ate it and loved it and they don't like rhubarb anything. This will be my go to from now on. Except I didn't love the crust. I will use my dutch shortbread crust or regular pie crust. Thanks so much!
Delete....Oh ya, and I used duck eggs. I highly recommend them for all your baking :)
DeleteThis was outstanding!!! I am making for the 2nd time today. My grandma who was spoiled by my rhubarb pie for years said it was far better than any pie she had before. So pretty as well. My 2 year old loved it too she kept asking for a lil more. Will be making every season from now on. Thankyou Judy ! My dad passed away 5 years ago and this was the 1st time ive had a rhubard desert since I dont have his pie recipe. It brought tears to my eyes the 1st bite i took. Thankyou so much.
ReplyDeleteI'm so glad it turned out well for you, and brought back such good memories! Thanks for sharing that.
DeleteSpoiled by my dad's pie..
ReplyDeleteThanks for this recipe - I will be making it for Canada Day (it is almost red and white!). Can I make it ahead and put it in the fridge?
ReplyDeleteI am sure it could be made the previous day and kept in the fridge. I think I have always made it the day it is served, but we eat the leftovers for a day or two after. :)
DeleteThank you so much!
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