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Nutrition Facts
Serving Size 1 (173g) Recipe makes 8 servings
Calories 441
Calories from Fat 122		(27%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 207mg		8%
Potassium 233mg		6%
Total Carbohydrate 76.1g		25%
	Dietary Fiber 1.7g	6%
	Sugars 55.8g
Protein 5.5g		10%
detailed view... how is this calculated?

Rhubarb Meringue

Recipe #209165 | 1¼ hours | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: WI Cheesehead
Feb 4, 2007

Saving this to try in summer when our garden has an abundance of rhubarb.

SERVES 8 -10 (change servings and units)

Ingredients

Crust

1 cup flour
5 tablespoons powdered sugar
1/2 cup margarine or butter

Filling

3 eggs, beaten
2 cups sugar
1 teaspoon vanilla extract
1/2 cup flour
1 teaspoon baking powder
4 cups rhubarb, cut in small pieces (thinner stems are always more tender)

Directions

1
Preheat oven to 350°F.
2
Mix 1 C flour and powdered sugar together.
3
Cut the margarine or butter into the flour mixture.
4
Press into a 9x9-inch pan or 9" or 10" round baking dish and bake for 15 minutes.
5
Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
6
Mix in the rhubarb.
7
Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sarahcita

On Jun 3, 2009

Thanks so much for sharing this recipe! I've looked for years for one like this given to me by a farmer's wife - it was the best! Her's used pie crust topped with lattice. The meringue-like filling would bubble up and crisp. The filling was a wonderful combination of the sweet/sour goodness that rhubarb has... Your recipe is the closest yet, and I'm truly thankful for it! Thanks!

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From: Bippie

On Jun 13, 2007

This was okay. The crust had great flavor, but really crumbled when I tried to get it out of the pan. The custard didn't fluff up at all and just carmelized on top of the crust. Good flavor, but I think it needs improvements. Thank you.

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From: twissis

On Jun 3, 2007

Such a simple recipe w/a wonderful outcome! I got the 1st batch of my abundant summer-long rhubarb supply Fri nite from my friend Magga & her garden, so I made your recipe Sat in a 10-in rd baking dish. I used an extra cup of rhubarb as you suggested & added 1 tsp of vanilla to the custard (my choice). I esp like the sugar cookie bottom crust & the way the custard bakes to create a crunchy pie-like frame of the dish. What a treat WIC! I am so glad I found it right at the start of summer. Thx for sharing this recipe w/us. Yum!