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    Home » Recipes » Sweet Recipes

    Rhubarb Meringue Dessert

    Apr 16, 2015 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    This rhubarb meringue dessert (torte) is a retro classic, with a shortbread crust, a rhubarb custard filling and a generous topping of fluffy meringue. A classic way to enjoy Spring rhubarb!

    rhubarb meringue dessert torte in small ramekins

    Chances are you may have run in to this rhubarb 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 :)

    This torte can be made in 9x9 or 9x13-inch pan and served up in squares, or try it individual-serving-style, as I have done here.

    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).

    Jump to:
    • Cook's Notes
    • Recipe
    • More rhubarb desserts you may also like ...
    • Comments, Questions and Reviews

    Cook's Notes

    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.

    rhubarb meringue dessert torte in small ramekins

    Recipe

    rhubarb meringue dessert torte in small ramekins

    Rhubarb Meringue Dessert

    With a shortbread crust, a rhubarb custard filling and a generous topping of fluffy meringue. A classic way to enjoy Spring rhubarb!
    Author: Jennifer
    5 stars from 3 ratings
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Servings 8 servings

    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
    Prevent screen from going dark

    Instructions
     

    • Preheat your oven to 325° 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.

    Notes

    To feed a crowd, you can double the recipe and bake in a 9x13-inch pan.

    Nutrition

    Calories: 451kcal | Carbohydrates: 65g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 139mg | Potassium: 202mg | Fiber: 1g | Sugar: 47g | Vitamin A: 750IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Jerri says

      June 11, 2019 at 2:00 pm

      Hi Jennifer,
      Do you think this could be made using frozen rhubarb with any success? These look fabulous!!
      Thanks,
      Jerri

      Reply
      • Jennifer says

        June 11, 2019 at 7:49 pm

        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.

        Reply
        • Julie says

          November 10, 2020 at 12:44 pm

          5 stars
          Made it with frozen rhubarb (and frozen cherry as I didn't have enough rhubarb). I let both fruits thawed for half an hour. It came out perfectly, no change in baking time. I also use cashew cream instead of regular cream. Very good recipe! I think that many different fruits or mix of fruits would be good, maybe just adjusting the sugar amount in the batter could be required.

          Reply
          • Jennifer says

            November 10, 2020 at 12:48 pm

            So glad you enjoyed it, Julie :) Thanks!

            Reply
    2. CakeSpy says

      April 28, 2016 at 7:20 am

      Just lovely. And so springy! I love this rhubarb recipe and how you've employed a meringue topping on something other than lemon pie!

      Reply
      • Jennifer says

        April 28, 2016 at 9:08 am

        Thanks so much! This little rhubarb dessert is probably one of my favourites :)

        Reply
    3. [email protected] says

      May 12, 2015 at 2:20 pm

      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.

      Reply
    4. Elizabeth says

      May 05, 2015 at 11:40 am

      5 stars
      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

      Reply
      • Jennifer says

        May 05, 2015 at 11:48 am

        So glad you enjoyed this dessert, Elizabeth. Thanks for coming back to let me know :)

        Reply
    5. Alexandra @ Confessions of a Bright-Eyed Baker says

      April 24, 2015 at 4:36 pm

      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!

      Reply
      • Jennifer says

        April 24, 2015 at 7:05 pm

        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!!

        Reply
    6. Chris Scheuer says

      April 18, 2015 at 12:50 am

      5 stars
      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!!

      Reply
      • Jennifer says

        April 18, 2015 at 7:01 am

        Thanks Chris! I'm so glad to be introducing this dessert then, because it is seriously delicious :)

        Reply
    7. Jessica | A Happy Food Dance says

      April 17, 2015 at 11:07 am

      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!

      Reply
      • Jennifer says

        April 17, 2015 at 11:32 am

        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!!

        Reply
    8. Jennifer says

      April 16, 2015 at 7:08 pm

      Thanks Katrina. I love all the parts, too!

      Reply
    9. Katrina @ Warm Vanilla Sugar says

      April 16, 2015 at 7:07 pm

      Love the shortbread crust, love the meringue....LOVE this dessert!! It's so perfect for Spring!

      Reply
    10. Laura (Tutti Dolci) says

      April 16, 2015 at 2:41 pm

      What adorable tortes, I love the meringue topping!

      Reply
      • Jennifer says

        April 16, 2015 at 4:21 pm

        Thanks Laura. The meringue is one of my favourite parts :)

        Reply
    11. sue|theviewfromgreatisland says

      April 16, 2015 at 1:25 pm

      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.

      Reply
      • Jennifer says

        April 16, 2015 at 2:15 pm

        We are, Sue! It's a great time of year :) This is a popular dessert every Spring around here, anyway.

        Reply
    12. Sarah | Broma Bakery says

      April 16, 2015 at 9:25 am

      Oh my goodness, this makes me want to bake with rhubarb NOW! And those whipped peaks look perfect :)

      Reply
      • Jennifer says

        April 16, 2015 at 11:05 am

        Thanks Sarah. I was needing some rhubarb and every time I bake with it again, I'm reminded just how much I love it!! :)

        Reply

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