Pies & Tarts

Rhubarb Meringue Bake


2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) sugar
1 cup (250 mL) butter

2 cups (500 mL) sugar
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) salt
6 egg yolks, beaten
1 cup (250 mL) whipping cream
5 cups (1.25 L) sliced fresh or frozed rhubarb

6 egg whites
1/2 tsp (2 mL) cream of tartar
3/4 cup (175 mL) sugar
1 tsp (5 mL) vanilla extract


Preheat oven to 350°F (180°C). In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13 x 9- inch (33 x 23 cm) baking dish. Bake at 350°F (180°C) for 20 minutes. Cool on a wire rack while preparing filling.

In a bowl, combine sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350°F (180°C) for 50-60 minutes or until set.

In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Makes 12 servings.

Nutrients per serving:

Calories: 320.9
Carbohydrate: 21.9 g
Fat: 23.4 g
Protein: 6.2 g
Sodium: 354.5 g