This Easy Rhubarb Meringue Dessert is a tasty treat! Sweet meringue meets tart rhubarb for a fun mix of flavors. Perfect for warm days when you want something refreshing!
I love how the bright rhubarb gives a zing to each bite, while the fluffy meringue is like a sweet cloud. It’s so easy to whip up and always impresses guests. Yum!
Key Ingredients & Substitutions
Rhubarb: The star of the dish! Fresh rhubarb gives a nice tartness. If you can’t find it, you can use frozen rhubarb, but make sure to thaw and drain excess water before using.
Sugar: Regular granulated sugar works best for this recipe. If you need a healthier option, try using coconut sugar or a sweetener like Stevia, just adjust to taste, as they can be sweeter than regular sugar.
All-purpose flour: This is used to provide structure. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose flour blend can work, but the texture may differ slightly.
Eggs: You’ll need both yolks and whites. If you’re avoiding eggs, you can use flaxseed meal or chia seeds as a replacement. Mix 1 tablespoon of either with 2.5 tablespoons of water for each egg yolk. For whites, there’s no perfect substitute for meringue, but whipped aquafaba (chickpea water) is a popular alternative.
Butter: Unsalted butter is my preference for flavor control. If you’re dairy-free, use vegan butter or coconut oil melted.
How Do You Make Perfect Meringue?
Making meringue can be tricky! Here’s how to get it just right:
- Make sure your mixing bowl and beaters are clean and free of grease. Any fat can prevent the egg whites from whipping up properly.
- Start by beating the egg whites on medium speed until foamy, then add the cream of tartar. This helps stabilize the meringue.
- Gradually add the sugar once soft peaks start to form. This slow addition helps it dissolve better, giving a glossy finish.
- Continue beating until stiff peaks form. You should be able to turn the bowl upside down without the meringue falling out!
Spread the meringue over your warm rhubarb layer to help it adhere better during baking. Enjoy the process and don’t rush—it’s worth it!
Easy Rhubarb Meringue Dessert
Ingredients You’ll Need:
- 2 cups chopped rhubarb
- 1 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Optional: shredded coconut for topping
How Much Time Will You Need?
This delightful dessert will take about 15 minutes of prep time and around 40-45 minutes in the oven, followed by some cooling time. You’ll have a delicious rhubarb meringue dessert ready to taste in just over an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Before anything, preheat your oven to 350°F (175°C). Greasing a 9×9-inch baking pan will ensure that your dessert doesn’t stick later on.
2. Prepare the Rhubarb:
In a mixing bowl, combine the chopped rhubarb with 1/2 cup of sugar. Let it sit for about 10-15 minutes. This step helps soften the rhubarb and draws out its juices, giving your dessert a lovely tart flavor.
3. Mix the Dry Ingredients:
While the rhubarb is sitting, in another bowl, whisk together the flour, salt, and the remaining 1/2 cup of sugar. Mixing these dry ingredients evenly will make for a smoother dish.
4. Combine the Wet Ingredients:
In a separate bowl, beat the egg yolks until they’re thick and pale. Then, add the melted butter and vanilla extract. Mix well to combine all these tasty ingredients.
5. Combine Everything Together:
Add the flour mixture to the egg yolk mixture, stirring until it’s all smooth. Gently fold in the prepared rhubarb along with the juices to create a delicious batter.
6. Bake the Base:
Pour the batter into your greased baking pan, spreading it evenly. Bake it in the oven for about 25 minutes until the crust sets up nicely. It’s okay if it doesn’t brown much; we’re just setting the base for the meringue!
7. Make the Meringue:
While the rhubarb base is baking, it’s time to whip up the meringue. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar (about 1/4 cup) and continue to beat until you reach stiff and glossy peaks. This step is essential for creating that fluffy texture!
8. Assemble the Dessert:
Take the rhubarb base out of the oven. Spread the meringue over the warm rhubarb layer, creating some peaks with your spatula for a beautiful finish. If you love coconut, sprinkle shredded coconut over the top for added flavor.
9. Bake the Meringue:
Pop the dessert back into the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown on top. Watch it carefully to avoid burning!
10. Cool and Serve:
Once it’s done, let the dessert cool to room temperature before cutting it into squares. This will help the layers set properly. Now it’s ready to serve, and I know you’ll enjoy every sweet and tangy bite!
This dessert is a crowd-pleaser with its crisp base, tart rhubarb filling, and fluffy, lightly toasted meringue on top—simple yet impressive!
FAQ for Easy Rhubarb Meringue Dessert
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If you’re using frozen rhubarb, make sure to thaw it completely and drain any excess liquid to prevent a soggy dessert. You can use it in the same quantity as fresh rhubarb.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The meringue may soften over time, but it will still taste delicious!
Can I Make This Dessert Ahead of Time?
Yes, you can prepare the rhubarb base a day in advance and store it covered in the fridge. However, it’s best to make the meringue right before serving to keep it fluffy and crisp.
What Can I Substitute for Eggs in the Meringue?
If you’re looking for an egg-free option, whipped aquafaba (the liquid from canned chickpeas) can be used as a substitute for egg whites. Use 3 tablespoons of aquafaba to replace each egg white for the meringue. Whip it similarly until stiff peaks form.
