Rhubarb Meringue Dessert is a seasonal favorite with a buttery crust and custard-like filling topped with a cloud of meringue.
This old-fashioned rhubarb dessert recipe is one my mom had in her recipe box. She had cut it out from a magazine years ago, but it definitely deserves a reprint! With a custard-like filling, it includes a simple crust and a gorgeous cloud of meringue on top.
I had never made meringue-anything before and was surprised that it came together so easy just by whipping up egg whites with a bit of cream of tartar, some sugar and vanilla. However, I did have to tap the internet to find out what the difference is between a “soft peak” and a “stiff peak.” Here are a few tips I learned about beating egg whites:
- Use room-temperature eggs.
- Use a glass or stainless steel mixing bowl. Ensure it is super clean with no grease or soap residue.
- Use a wire whisk attachment if possible.
- Start slow and increase speed as you go.
- How do you know when the egg whites are at a soft or stiff peak? Take the whisk attachment or beater off and dip into the egg white mixture. If the mixture flops over on the top, it is at a soft-peak stage. For stiff peaks, the mixture should stand up straight on the end of the whisk.
We love rhubarb season in Minnesota, but I admit I am a creature of habit and typically stick with my standard rhubarb crisp recipe when we harvest the small amount of rhubarb we have growing in our backyard. However, this Rhubarb Meringue Dessert was not too difficult and would knock any rhubarb-lover’s socks right off. It’s now my official go-to rhubarb recipe, and I hope you will give it a try.
Happy rhubarb season!
