Rhubarb Meringue Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB MERINGUE SQUARES



Rhubarb Meringue Squares image

A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.

Provided by BRANDY JANE

Categories     Desserts     Cookies

Time 55m

Yield 12

Number Of Ingredients 16

¼ cup butter
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 cups chopped fresh rhubarb
3 tablespoons water
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
3 tablespoons cornstarch
2 egg whites
½ cup white sugar
¼ cup flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
  • In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
  • Bake crust for 15 minutes, or until firm.
  • In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
  • In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
  • Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

Nutrition Facts : Calories 193 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 127 mg, Sugar 21.9 g

RHUBARB MERINGUE PIE



Rhubarb Meringue Pie image

A sweet and creamy rhubarb custard filling topped with meringue.

Provided by Marsha Mitchell Hiebert

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 eggs, separated
1 (9 inch) unbaked single pie crust
3 cups chopped rhubarb
1 cup white sugar
1 cup half-and-half
2 tablespoons all-purpose flour
1 pinch salt
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
  • Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
  • Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
  • Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
  • Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.1 g, Cholesterol 107.9 mg, Fat 17.2 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 6.2 g, Sodium 209.9 mg, Sugar 42.6 g

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large 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.

Nutrition Facts :

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

More about "rhubarb meringue recipes"

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #pies-and-tarts     #desserts     #fruit     #oven     #dinner-party     #summer     #crusts-pastry-dough-2     #dietary     #low-sodium     #seasonal     #low-in-something     #brunch     #equipment     #4-hours-or-less

Related Search