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Rhubarb Meringue Dessert Recipe

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A tasty rhubarb dessert with pie-like layers of crust, sweet custard, and light and fluffy meringue. The combination of all these layers creates the perfect springtime dessert.
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Servings:
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Ingredients
  • CRUST:
  • 1 cup butter
  • 2 cups flour
  • 4 tablespoons sugar
  • 1/4 cup pecans - chopped
  • FILLING:
  • 6 cups rhubarb - chopped
  • 6 egg yolks
  • 2 cups sugar
  • 7 tablespoons flour
  • 1/4 teaspoon salt
  • 1 cup cream
  • MERINGUE:
  • 6 egg whites - at room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Directions
PREP
45 mins
COOK
1 hr
READY IN
1.75 hrs
CRUST:
  • Mix all ingredients together until crumbly.
  • Pat into the bottom of a 9x13 inch pan.
  • Bake at 350 degrees F. for 10 minutes.
FILLING:
  • Combine all the filling ingredients together and pour onto the bottom layer.
  • Bake at 350 degrees F. for 45 minutes or until done.
MERINGUE:
  • Place the egg whites into a chilled glass or metal mixing bowl.
  • Beat on medium speed until soft peaks form.
  • Once soft peaks form add the salt and then gradually add the sugar while beating.
  • Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly.
  • Do not over beat or the meringue will begin to break apart.
  • Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned
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