Description
Rhubarb Meringue Layers is a delightful layered dessert featuring a buttery crust, tart rhubarb, creamy custard, and a fluffy, golden meringue topping. This elegant treat bakes to perfection in the oven, balancing textures and flavors for a sweet and tangy experience. Perfect for spring and summer gatherings, this recipe yields 12 delicious servings.
Ingredients
Scale
Crust
- 2 cups flour (spooned and leveled)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup butter (cut into chunks)
Custard
- 2 cups sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 6 egg yolks (beaten)
- 1 cup half & half (or cream)
Filling
- 5 cups rhubarb (thawed and drained, fresh or frozen, sliced)
Meringue
- 6 egg whites
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 2 teaspoons Rodelle Pure Vanilla Extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and butter a 13x9x2-inch baking pan to prevent sticking.
- Make the crust mixture: In a large bowl, combine 2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry cutter, cut in the 1 cup butter until the mixture resembles coarse crumbs. You can also pulse this mixture in a food processor for convenience.
- Press and bake crust: Firmly press the crust mixture into the bottom of the prepared pan, using a glass or measuring cup to flatten it evenly. Bake for 10 minutes at 350°F.
- Prepare the custard base: In a cold saucepan, combine 2 cups sugar, 1/4 cup flour, and 1/8 teaspoon salt.
- Combine egg yolks and half & half: In a separate bowl, beat 6 egg yolks with 1 cup half & half or cream, then stir this mixture into the dry ingredients in the saucepan.
- Cook custard: Heat the saucepan over medium heat while stirring continuously until the mixture thickens, about 12-15 minutes. Be careful not to let it boil to prevent curdling.
- Chop the rhubarb: Cut rhubarb into small pieces; if stalks are thick, slice lengthwise before chopping to ensure even coverage.
- Layer rhubarb and custard: Sprinkle the chopped rhubarb evenly over the baked crust, then pour the thickened custard on top. Bake this layer for 40 minutes; it may still jiggle slightly but should mostly be set.
- Make meringue: In a clean bowl, beat 6 egg whites with 3/4 cup sugar, 1/4 teaspoon cream of tartar, and 2 teaspoons vanilla extract on medium speed for about 5 minutes until stiff peaks form.
- Top and bake meringue: Spoon the meringue over the hot custard layer, spreading carefully to the edges. Bake for an additional 12-15 minutes or until the meringue is beautifully golden.
- Cool and serve: Allow the dessert to cool completely, then cut into 12 bars and enjoy. Store at room temperature with toothpicks poked on top and covered with plastic wrap if no lid is available.
Notes
- Use fresh or frozen rhubarb; if frozen, ensure it is properly thawed and drained to avoid excess moisture.
- For a richer custard, choose heavy cream instead of half & half.
- Be careful not to overcook the custard to prevent curdling or lumps.
- Ensure egg whites are free from any yolk when making meringue to achieve stiff peaks.
- This dessert is best served the same day but can be stored at room temperature for up to 2 days.
