Strawberry Rhubarb Meringue Dessert
Description
Strawberry rhubarb meringue dessert is an almost-pie with a crumb crust, rich creamy strawberry-rhubarb filling, and golden brown meringue topping.
Ingredients
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2 cups all-purpose flour
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2 tablespoons white sugar
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1 cup cold butter
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2 cups white sugar
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1 cup heavy cream
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6 egg yolks
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1/3 cup all-purpose flour
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1 teaspoon salt
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5 cups thinly sliced rhubarb
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2 cups thinly sliced strawberries
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6 egg whites
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1/2 teaspoon cream of tartar
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3/4 cup white sugar
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Whisk 2 cups flour and 2 tablespoons sugar together in a bowl. Cut in cold butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Press crust into the bottom and up sides of the prepared baking dish.
3
Bake in the preheated oven until lightly browned, about 20 minutes.
4
Combine 2 cups sugar, cream, egg yolks, 1/3 cup flour, and salt in a large bowl until well combined; stir in rhubarb and strawberries. Pour filling into the baked crust.
5
Bake in the heated oven until filling is set, 50 to 60 minutes.
6
Meanwhile, beat egg whites and cream of tartar in a large glass, metal, or ceramic bowl with an electric mixer on medium-high speed until soft peaks form; gradually beat in 3/4 cup sugar until glossy and stiff peaks form. Beat in vanilla extract. Remove dessert from oven; top with meringue, swirling and lifting spatula to make decorative peaks and swirls.
7
Bake in the heated oven until meringue is pale golden brown, about 15 minutes more. Cool to room temperature, then chill to serve.