Strawberry Rhubarb Meringue Dessert

Strawberry rhubarb meringue dessert is an almost-pie with a crumb crust, rich creamy strawberry-rhubarb filling, and golden brown meringue topping.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 640 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 teaspoon salt
• 6 egg whites
• 6 egg yolks
• 1 cup heavy cream
• 1 cup cold butter
• 5 cups thinly sliced rhubarb
• 2 cups thinly sliced strawberries
• 0.75 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon cream of tartar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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