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Aunt Emma's Rhubarb Custard Dessert
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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

1/4 teaspoon salt

3/4 cup sugar

 *Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.

  4. STEP 4

    Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.

  5. STEP 5

    Increase oven temperature to 400°F.

  6. STEP 6

    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.

  7. STEP 7

    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.

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