For best results, use very cold butter when making the crust. This will create a flakier, more tender crust. If the meringue begins to brown too quickly, tent the dessert loosely with foil during the last few minutes of baking. Store leftover dessert in the refrigerator for up to 3 days.
Strawberry Rhubarb Meringue Dessert
-
PREP TIME30 mins
-
COOK TIME1 hrs 25 mins
-
TOTAL TIME2 hrs 55 mins
-
SERVING10 People
-
VIEWS51
A delightful twist on the classic pie, this Strawberry Rhubarb Meringue Dessert features a buttery, crumbly crust, a tangy-sweet fruit filling, and a cloud-like meringue topping. It's a symphony of textures and flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate86 g
-
Cholesterol204 mg
-
Fiber3 g
-
Protein8 g
-
Saturated Fat18 g
-
Sodium414 mg
-
Sugar60 g
-
Fat30 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. (5 minutes)
02
StepCrust Creation: In a large bowl, whisk together 2 cups flour and 2 tablespoons sugar. Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Press the crumb mixture firmly into the bottom and up the sides of the prepared baking dish. (15 minutes)
03
StepBake the Crust: Bake in the preheated oven until lightly golden brown, approximately 20 minutes. (20 minutes)
04
StepFilling Fusion: In a separate large bowl, whisk together 2 cups sugar, heavy cream, egg yolks, 1/3 cup flour, and salt until well combined and smooth. Gently fold in the sliced rhubarb and strawberries. Pour the fruit filling evenly into the baked crust. (10 minutes)
05
StepFilling Bake: Return the baking dish to the oven and bake until the filling is set and slightly bubbly, about 50-60 minutes. (60 minutes)
06
StepMeringue Magic: While the filling bakes, prepare the meringue. In a clean, grease-free glass or metal bowl, beat egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add 3/4 cup sugar, beating continuously until glossy, stiff peaks form. Beat in the vanilla extract. (15 minutes)
07
StepMeringue Application: Remove the dessert from the oven. Immediately top with the meringue, swirling and lifting the spatula to create decorative peaks and swirls. (5 minutes)
08
StepFinal Bake: Return the dessert to the oven and bake until the meringue is a pale golden brown, about 15 minutes. (15 minutes)
09
StepCooling & Chilling: Allow the dessert to cool completely to room temperature on a wire rack. Then, cover and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the meringue to set properly.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Harley Medhurst
Jun 6, 2025I substituted the strawberries with raspberries and it was just as delicious! This recipe is very versatile.
Estevan Torp
May 27, 2025The meringue was a little tricky to get right, but the tips in the recipe were very helpful. I ended up with a beautiful and delicious meringue topping!
Ernestine Roberts
May 10, 2025I added a pinch of ginger to the filling for a little extra warmth. Delicious!
Phyllis Glover
Apr 1, 2025This dessert is absolutely amazing! The combination of sweet and tart is perfect. The meringue is light and airy, and the crust is perfectly flaky. I will definitely be making this again!
Athena Deckow
Feb 9, 2025This recipe is a winner! The crust is perfectly flaky, and the meringue is divine.
Fredy Paucek
Feb 6, 2025I've made this dessert several times, and it's always a hit. The sweet and tart combination is irresistible.
Jennyfer Jones
Jan 6, 2025My family prefers a graham cracker crust, so I substituted it, and it worked perfectly.
Marco Howell
Dec 28, 2024The meringue was a little tricky, but the tips helped me get it just right.
Spencer Crooks
Nov 14, 2024I found the filling to be a little too tart for my taste. Next time, I will add a little more sugar to the filling. Otherwise, the recipe was great!