a pleasant switch-up from strawberry-rhubarb pie.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 cup cold butter
- 2 cups white sugar
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- 6 egg yolks
- 1 cup heavy cream
- 5 cups thinly sliced rhubarb
- 2 cups thinly sliced strawberries
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts
| Calories | 640 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 414 mg |
| Sugars | 60 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made a half recipe to see if we liked it. My husband and I LOVED it so much, I made a second full recipe the next day to take to a family party. Delicious!
My family could not have loved this more! Several said it’s the favorite dessert that we have ever had. I added a little extra sugar to the shortbread crust because I knew they would like it to be a little more like a cookie. Not much, about one more tablespoon. I don’t know if you can go wrong with this desert!
I have made this many times! Absolutely the best thing to do with rhubarb. Other than the numerous times I have made it using the original recipe, I have also used whole wheat and or almond flour, or a combination of all three (whatever I have on hand) for the bottom crust. The sugar in the bottom crust as well can be light brown, dark brown or white. A sprinkle of cinnamon or nutmeg also adds something to the flavor. A little bit of vanilla and nutmeg spices up the custard and the flavoring for the meringue can be whatever you like. my personal favorites are almond or strawberry.
I just made this dessert tonight and it isn’t the first time making it. couldn’t wait for the rhubarb to ripen so I could make this again. we absolutley love it! just the perfect balance between sweet and tangy. I will for sure be making it a few times this summer!
excellent. the filling was a little bit too sweet for my taste, but still, wonderful. the filling caramelized at the edges , the strawberries really improved the overall dish (usually they just dilute the rhubarb) – one of the best rhubarb desserts i’ve ever made.
I don’t like rhubarb. Never have. But this is seriously the best dessert I have ever made, and I’ve made a lot of desserts. I did find that I had to cook it much longer than the recipe states until it looked like it was bubbling and starting to set. From then on, absolutely fabulous!
Delicious! I made a graham cracker crumb crust instead of the flour-based crust. Graham cracker crust: 2-1/2 c graham cracker crumbs, 1/2 c sugar, 1/2 c just-melted butter. Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix with fork. Transfer to 9×13 pan, spread out and press down gently with a spatula. Bake at 375 for 10 minutes.) Friends enjoyed this dessert and asked for the recipe. I would definitely make it again.
It is yummy!mMakes a very full 9×13 pan.
Absolutely delicious. It took me forever to make it, partly because I had to run around town looking for neighbors’ rhubarb to borrow, but it’s well worth it. I won ‘best desert’ at a rhubarb festival with this recipe a few years ago!
awesome recipe. my family loves rhubarb and I usually don’t…BUT I LOVE this one!!
I used a graham wafer crust. This is decadent.
My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn’t do the cooking. DD made a couple of fatal mistakes the first time around, so had to make a second batch. They brought dinner to my hospital room. Although the taste was wonderful, this dessert was a little too sweet for my taste. The rest of the family (fourteen of them) loved it.
Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it–90 degrees, but it was worth it.