Buttery cookie crust, tart rhubarb custard and sweet, pillowy meringue makes this Rhubarb Meringue Dessert the perfect summer treat!

I don’t grow rhubarb but a few of my husband’s coworkers do, so we’ve been getting some from them. So my stash in the freezer is growing rather quickly! But I don’t have that many recipes for rhubarb, I’m hoping to play around with a few things I have in mind. 😉 Hopefully they’ll be worth sharing. This Rhubarb Meringue Dessert is most definitely a keeper! It’s perfectly tart and sweet and oh so good!!

It doesn’t feel like summer if I’m not hanging out in my sister’s backyard in the hot Alberta sun, enjoying this dessert while the kids are having endless hours of fun in their pool. 🙂 That’s where I first tried this dessert several years ago and it’s become a favorite ever since! 

I prefer to eat this dessert while it’s still warm but it’s also delicious once it’s chilled! You can eat it at any temperature you find appealing. The textures and flavors work so well together! The rhubarb gives it a nice tartness (tart desserts are my favorite!) but it’s balanced well with the sweet custard. And the cookie crust just adds the best finished touch! I hope you guys give it a try, even if you aren’t rhubarb fans, you might surprise yourself by how much you enjoy it! 😉

Yield: 12 servings 

INGREDIENTS

Cookie Crust

• 1 cup butter                    
• 2 cups flour                    
• 1/4 cup sugar
• 1/4 teaspoon salt

Custard Filling

• 2 cups sugar                    
• 1/4 cup flour   
• 1/4 teaspoon salt                    
• 6 egg yolks            
• 1 cup heavy cream                    
• 5 1/2 cups rhubarb, sliced in 1/2 in pieces

Meringue

• 6 egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar                    
• 1/2 cup sugar

INSTRUCTIONS

1. Preheat the oven to 350F. Spray a 9×13 pan with cooking spray; set aside. 
2. Cream together butter and sugar, then add salt. Add flour and mix to combine. Press into the prepared pan and bake for 10 minutes.
3. While the crust is baking, prepare the filling. In a medium bowl, combine sugar, flour, and salt. Whisk in egg yolks and cream. Stir in chopped rhubarb. 
4. When the crust is done, pour rhubarb mixture over hot crust and bake for 45-50 minutes.
5. While filling is baking, make the meringue. Beat egg whites in a bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt and increase speed to high; beat, gradually adding 1/2 cup sugar, until glossy and stiff peaks form. 
6. Spread meringue over hot filling, sealing to edge. (Using the back of a spoon, make little peaks all over meringue) Bake until lightly browned on top, about 10 minutes.
7. It puffs up quite a bit but does sink down afterwards. Don’t be disappointed when it doesn’t stay as puffy – it still tastes every bit delicious.
8. Allow to cool for 30 minutes or longer, then slice and serve.