Favorite Rhubarb Dessert recipe

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Ingredients

1 cup all-purpose flour
½ cup butter
5 tablespoons white sugar, divided
2 tablespoons cornstarch
2 tablespoons water
3 eggs, separated
4 cups chopped rhubarb
1 ½ cups white sugar, or more to taste
1 teaspoon vanilla extract
½ teaspoon salt

Nutrition Info

379.5 calories
carbohydrate: 62 g
cholesterol: 91.9 mg
fat: 13.4 g
fiber: 1.5 g
protein: 4.4 g
saturatedFat: 7.9 g
servingSize: -
sodium: 253.3 mg
sugar: 46.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Mix together flour, butter, and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan, bringing up the sides.

  3. Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.

  4. While crust is cooling, make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan, add rhubarb and 1 1/2 cups sugar, adjusting to tartness of rhubarb. Bring to a boil over medium heat, about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.

  5. Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.

  6. Bake in the preheated oven until top is golden brown, about 10 minutes.

Recipe Yield

1 8-inch square baking pan

Recipe Note

When my husband and I were first married, we lived in a house with a huge rhubarb patch. I experimented with many recipes and came up with this dessert. It has been a family favorite for many years now.

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