Strawberry Rhubarb Meringue Dessert

european french main sweet savory umami hard fast

Prep

27 min

Cook

62 min

Total

89 min

Ingredients (14)

2 cups all-purpose flour g

2 tablespoons white sugar g

1 cup unsalted butter, cold g

2 cups white sugar g

1 cup heavy cream g

6 egg yolks g

⅓ cup all-purpose flour g

1 teaspoon salt g

5 cups thinly sliced rhubarb g

2 cups thinly sliced strawberries g

6 egg whites g

½ teaspoon cream of tartar g

¾ cup white sugar g

1 teaspoon vanilla extract g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk 2 cups flour and 2 tablespoons sugar together in a bowl. Cut in cold butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Press crust into the bottom and up sides of the prepared baking dish.

Bake in the preheated oven until lightly browned, about 20 minutes.

Combine 2 cups sugar, cream, egg yolks, 1/3 cup flour, and salt in a large bowl until well combined; stir in rhubarb and strawberries. Pour filling into the baked crust.

Bake in the heated oven until filling is set, 50 to 60 minutes.

Meanwhile, beat egg whites and cream of tartar in a large glass, metal, or ceramic bowl with an electric mixer on medium-high speed until soft peaks form; gradually beat in 3/4 cup sugar until glossy and stiff peaks form. Beat in vanilla extract. Remove dessert from oven; top with meringue, swirling and lifting spatula to make decorative peaks and swirls.

Bake in the heated oven until meringue is pale golden brown, about 15 minutes more. Cool to room temperature, then chill to serve.