These Individual Rhubarb Meringue Dessert have a shortbread crust, a rhubarb custard filling and a generous topping of fluffy meringue. A classic way to enjoy Spring rhubarb!
Chances are you may have run in to this dessert before. It’s been the queen of pot lucks, BBQ’s and church dinners for some time, I think. But every Spring, it’s the first thing I make when I get my hands on some fresh rhubarb, because it’s just darned delicious :)
While it’s often made in 9×9 or 9×13-inch pan form and served up in squares, I thought it would be nice to try it individual-style this time. Everything is better in mini, personal form, right? (Of course, feel free to bake it as a single 9×9-inch if you like.)
I also upped the meringue just a bit … just because. And while the recipe calls for heavy cream, note that you can substitute an equal amount of full-fat evaporated milk, if you don’t have cream. (Wouldn’t suggest a low-fat one).
Cook’s Notes for Rhubarb Meringue Dessert
These can be made ahead, particularly up to the baking the filling part. Once you bake the meringue, the clock does start ticking a bit. You can do that part closer to serving, to keep it freshest. That said, even with the meringue, I found they kept quite well at room temperature for several hours. You may get a bit of weeping on the meringue, but nothing fatal. You can also refrigerate, uncovered for the better part of the day. This will help to keep the weeping in check.
I enjoy these slightly warm or at room temperature. If you’ve refrigerated, remove from the fridge ahead, so they have a chance to come to room temperature.
Individual Rhubarb Meringue Cakes
Ingredients
For the Base:
- 1 cup all-purpose flour
- 2 Tbsp white sugar
- 1/2 cup butter cold, cut in to cubes
For the Filling:
- 4 egg yolks
- 1 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream could substitute full-fat evaporated milk
- 3 cups rhubarb smaller dice for individual servings, diced
For the Meringue:
- 4 egg whites at room temperature
- 1/2 cup white sugar
Instructions
- Preheat your oven to 345° F. and place ramekins on a baking sheet to catch any drips.
- For the base: Add all ingredients to a medium bowl and using a pastry cutter, two knives or a fork, cut the butter in to the flour and sugar until it's a coarse meal. Press in to ramekins (or a 9x9-inch pan). Bake for 15-20 minutes at 325° F. or until set.
- Remove from oven and raise oven temperature to 350° F. Allow base to cool 5 minutes or so.
- For the filling: Combine all ingredients in a medium bowl. Spoon over cooked base. (*Note, filling doesn't rise much during baking. It's more a case of setting. You can fill your ramekin near the top, allowing a little rising room). Bake in 350° oven for 30 minutes (for individual ramekins) to 40 minutes (for 9x9-inch pan), or until set.
- For the meringue: In a large bowl, or the bowl of a stand mixer, beat the egg whites until soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spoon over hot filling. Bake in 350° F. oven for 10-15 minutes, or until golden.
Nutrition
Jerri says
Hi Jennifer,
Do you think this could be made using frozen rhubarb with any success? These look fabulous!!
Thanks,
Jerri
Jennifer says
Hi Jerri, I’ve never tried it with frozen rhubarb, but I feel like it might work. I’d cook from frozen (or at least partially frozen), allowing some extra time in the oven since starting from cold. Maybe also do the shorter of the times for baking the base, to allow for the extra baking time after adding the filling (so the base doesn’t over-cook). If you try it, let me know how it turns out.
CakeSpy says
Just lovely. And so springy! I love this rhubarb recipe and how you’ve employed a meringue topping on something other than lemon pie!
Jennifer says
Thanks so much! This little rhubarb dessert is probably one of my favourites :)
Julia@Vikalinka says
I am so happy we share love for rhubarb, Jennifer. These little things are just beautiful! I have to make them asap. I love anything topped with meringue.
Elizabeth says
This is a fabulous dessert. I didn’t have ramekins, so used foil pie pans. I did a Swiss meringue for the top. Will definitely make this again.
Thanks
Jennifer says
So glad you enjoyed this dessert, Elizabeth. Thanks for coming back to let me know :)
Alexandra @ Confessions of a Bright-Eyed Baker says
I’ve actually never heard of this dessert either, but it looks incredible! The meringue topping alone makes me want to dig in right now — if only you could grab food through a computer screen!
Jennifer says
Thanks Alexandra and I thought everyone had seen this one :) I’m glad I shared it then, because it is a great way to enjoy rhubarb!!
Chris Scheuer says
Oh my word, I think I’ve been living under a rock as I haven’t run into this dessert till now. I’m so happy to be introduced to it as it looks super amazing. I’m already thinking of variations. Yum, yum, yum!!
Jennifer says
Thanks Chris! I’m so glad to be introducing this dessert then, because it is seriously delicious :)
Jessica | A Happy Food Dance says
You said these were popular, but I’ve NEVER had this. I feel really uncool now and now I have to make them. Although last week I went to search out rhubarb and couldn’t find any! Have a good weekend Jennifer!
Jennifer says
Thanks Jessica. Maybe these are a Canadian thing (or maybe just an “around here” thing :) They are seriously delicious though, if you find some rhubarb. Have a great weekend, too!!
Jennifer says
Thanks Katrina. I love all the parts, too!
Katrina @ Warm Vanilla Sugar says
Love the shortbread crust, love the meringue….LOVE this dessert!! It’s so perfect for Spring!
Laura (Tutti Dolci) says
What adorable tortes, I love the meringue topping!
Jennifer says
Thanks Laura. The meringue is one of my favourite parts :)
sue|theviewfromgreatisland says
We’re both in rhubarb heaven today, haha! I haven’t heard of these tarts, but they are so pretty, especially with that meringue topping.
Jennifer says
We are, Sue! It’s a great time of year :) This is a popular dessert every Spring around here, anyway.
Sarah | Broma Bakery says
Oh my goodness, this makes me want to bake with rhubarb NOW! And those whipped peaks look perfect :)
Jennifer says
Thanks Sarah. I was needing some rhubarb and every time I bake with it again, I’m reminded just how much I love it!! :)