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Strawberry Rhubarb Meringue Dessert
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Delectable crumb crust filled with creamy strawberry-rhubarb and topped with golden meringue.
Ingredients:
  • 6 egg whites
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 cup cold butter
  • 0.33333334326744 cup all-purpose flour
  • 6 egg yolks
  • 1 cup heavy cream
  • 5 cups thinly sliced rhubarb
  • 2 cups thinly sliced strawberries
  • 0.5 teaspoon cream of tartar
  • 0.75 cup white sugar
Instructions:
  • 1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking dish. 2. In a bowl, combine 2 cups of flour and 2 tablespoons of sugar. Add butter and use a pastry cutter until the mixture resembles coarse crumbs. 3. Press the crust into the bottom and up the sides of the baking dish.
  • Bake the crust in the oven until golden brown, approximately 20 minutes.
  • Combine 2 cups of sugar, 1/3 cup of flour, a pinch of salt, egg yolks, and cream in a large bowl, stirring until thoroughly mixed. Gently fold in the rhubarb and strawberries. Transfer the filling into the prebaked crust.
  • Continue baking in the oven until the filling is fully set, which should take another 50 to 60 minutes.
  • In a large mixing bowl, combine egg whites and cream of tartar. Using an electric mixer on medium-high speed, beat until soft peaks form. Gradually add 3/4 cup of sugar until glossy, stiff peaks are achieved. Mix in vanilla extract. Top the dessert with the meringue, creating decorative peaks and swirls with a spatula. Bake until meringue is pale golden brown, about 15 minutes more. Let the pie cool to room temperature, then chill before serving.

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