Individual Rhubarb Meringue Tortes

Individual Rhubarb Meringue Cakes

Course: Dessert
Cuisine: American, Canadian
Keyword: rhubarb dessert recipes, rhubarb dessert with meringue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Energy: 499 kcal
Author: Jennifer
You can make these in individual servings in ramekins or au gratin dishes. My dishes are 5 inches round by 1 1/2 inches high. This made 4 generous desserts. You can also use smaller, standard ramekins. You'll probably get 6-7. Alternately, make this as one 9x9-inch pan or to serve a crowd, double the recipe and bake in a 9x13-inch pan (cooking times will vary!).


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


  1. Preheat your oven to 345° F. and place ramekins on a baking sheet to catch any drips.
  2. 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.
  3. Remove from oven and raise oven temperature to 350° F. Allow base to cool 5 minutes or so.
  4. 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.
  5. 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.