This easy rhubarb meringue dessert is a sweet treat with a tangy twist! The tender rhubarb pairs perfectly with a fluffy meringue topping, making it a joy to eat.
I love how the sourness of the rhubarb balances with the sweet meringue—it’s like a little party in your mouth! 🎉 Plus, it looks fancy but is super simple to make!
Key Ingredients & Substitutions
Rhubarb: This is the star ingredient, bringing a lovely tartness. If you can’t find fresh rhubarb, you can use frozen rhubarb, just make sure to thaw and drain excess liquid. You could also try using tart apples or sour cherries as a substitute.
Sugar: Standard granulated sugar works wonders, but if you’re looking to cut down on refined sugar, try coconut sugar or a sugar substitute suitable for baking. Just remember that some substitutes can change the texture slightly.
Butter: Unsalted butter gives the best flavor. If you need a dairy-free option, substitute with coconut oil or vegan butter. You’ll still get that rich, buttery taste!
Meringue: The egg whites are crucial for a fluffy meringue. If you’re avoiding eggs, aquafaba (the liquid from canned chickpeas) can be whisked to form peaks and used instead!
How Can I Make Perfect Meringue?
Creating a great meringue can be tricky, but here are some tips to get it right!
- Make sure your mixing bowl is completely clean and dry to help the egg whites whip up properly.
- Beat the egg whites until soft peaks form before gradually adding the sugar to help create a stable meringue.
- Be patient! Continue beating until you reach stiff peaks and a glossy finish.
- Spread the meringue gently over the rhubarb to avoid deflating it. Create decorative peaks with your spatula for that beautiful finish.
Following these steps will give you a fluffy, delicious meringue that perfectly complements the tangy rhubarb filling!
Easy Rhubarb Meringue Dessert
Ingredients:
- 2 cups rhubarb, chopped into small pieces
- 1 1/4 cups granulated sugar (divided)
- 1/2 cup unsalted butter, softened
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for topping)
How Much Time Will You Need?
This delightful dessert will take you about 20 minutes to prep, and then you’ll need 35-40 minutes of baking time. Don’t forget to let it cool completely before serving, so allow an additional hour. In total, you’re looking at under 2 hours from start to enjoying this treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, go ahead and preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking—this is crucial for easy removal later!
2. Make the Crust:
In a mixing bowl, cream together your softened butter and 3/4 cup of sugar until it becomes light and fluffy. This should take about 2-3 minutes. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the creamed butter mixture until well combined. Then, press this dough evenly into the bottom of your prepared baking pan to form a crust.
3. Bake the Crust:
Pop the crust into the preheated oven and bake for about 15 minutes, or until it’s lightly golden. This will give you a nice, solid base for your dessert!
4. Cook the Rhubarb:
While the crust is baking, take a saucepan and combine your chopped rhubarb with the remaining 1/2 cup of sugar. Cook this mixture over medium heat for about 7-10 minutes, until the rhubarb is tender and slightly syrupy. Once done, remove it from the heat and set it aside to cool a bit.
5. Prepare the Meringue:
In a clean bowl, beat your egg whites until soft peaks form (that’s when the peaks gently flop over). Gradually add in 1/4 cup of sugar while continuing to beat until you achieve stiff, glossy peaks—this may take a few minutes, so be patient!
6. Assemble the Dessert:
Once your crust is done, take it out of the oven and spread the cooked rhubarb evenly over the crust. Now, gently fold the vanilla extract into the egg whites. Spread this fluffy meringue over the rhubarb layer, creating peaks and valleys with a spatula for a lovely presentation. If you want to add a little flair, sprinkle shredded coconut over the top!
7. Final Bake:
Return the pan to the oven and bake for an additional 15-20 minutes, or until the meringue is golden brown on top. Keep an eye on it—golden is good, brown can be burnt!
8. Cool and Serve:
Once baked, remove the dessert from the oven and let it cool completely on a wire rack. Once cooled, cut it into squares and serve chilled or at room temperature. Enjoy your fluffy, tangy rhubarb meringue dessert!
This dessert beautifully combines tart rhubarb filling with a light, toasted meringue topping on a buttery crust—perfect for spring or any time you crave a lovely, easy treat!
FAQs About Easy Rhubarb Meringue Dessert
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess liquid before cooking. This will help prevent your dessert from becoming too watery.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s recommended to enjoy this dessert fresh, but it will still be delicious for a few days!
What Can I Substitute for Eggs in the Meringue?
If you need an egg-free option, try using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use about 3 tablespoons of aquafaba to replace each egg white, and whip it until it forms stiff peaks just like egg whites!
Can I Make This Dessert Ahead of Time?
Absolutely! You can prepare the crust and cook the rhubarb filling ahead of time, then assemble and bake the meringue layer on the day you plan to serve it. This helps keep the meringue nice and fluffy!
