This nostalgic rhubarb dessert has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue.
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2 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
2 tablespoons sugar
2 cups sugar
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup all-purpose flour
6 large Land O Lakes® Eggs (yolks only), reserve egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb
6 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla extract
3/4 cup sugar
*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
Increase oven temperature to 400°F.
Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.