Rhubarb, that gorgeously deep-pink vegetable that is most often used as a fruit, keeps really well in the fridge. I learned this accidentally–nearly forgetting the bundle I brought home from the farmer’s market. Finding it while making room for just-picked strawberries, I knew this heirloom recipe would put it to good use.
With a custard filling, meringue topping and shortbread crust, this dessert blends best features of strawberry rhubarb pie and British rhubarb fool: The rhubarb melts into the creamy filling but retains a nice tart tang, the meringue adds fluffy chew, and the crust doesn’t get soggy. Featured in the second edition of Ebenezer Lutheran Church’s “Desserts Through the Ages,” and given to me by my BFA’s mom (thanks, Mrs. B!) the recipe caption tells us it was Curt S.’s favorite from his mother’s dessert roster. She made it with five cups of diced rhubarb, which is very good, but it also works very with the addition of fresh strawberries as in photos.
Meringue Topped Strawberry Rhubarb Custard Slices
Ingredients
- FOR THE SHORTBREAD CRUST:
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 1 cup (2 sticks) butter, melted
- FOR THE STRAWBERRY RHUBARB CUSTARD FILLING:
- Yolks from 6 large eggs (you’ll use the whites for the meringue)
- 2 cups sugar
- 4 Tbsp flour
- ½ tsp salt
- 1 cup whipping cream
- 5 cups diced rhubarb OR 3 cups diced rhubarb plus 3 cups fresh, quartered strawberries,
- FOR THE MERINGUE TOPPING:
- Whites from 6 large eggs
- 6 Tbsp sugar
- 2 tsp vanilla
Instructions
- MAKE THE CRUST: With oven rack in the center position, preheat oven to 350 degrees. Sift flour with sugar into a medium-sized bowl. Stir in melted butter and lightly knead into a ball. Press dough into the bottom of a 9 x 13-inch pan. Bake for 15 minutes or a little longer until crust edges are beginning to golden and crust is firm. Center crust will still be pale. Remove from oven and set aside. Leave oven set at 350.
- MAKE THE FILLING: Beat egg yolks with sugar, flour, salt and cream. Add diced rhubarb (and quartered strawberries, if using.) Stir to combine well. Pour fruit custard over the crust, spreading to level. Bake 45 to 50 minutes until golden and set (the center shouldn’t jiggle.) Remove from oven and set aside. Leave oven set at 350.
- MAKE THE MERINGUE: Using a stand mixer with whisk attachment, whip egg whites until soft peaks form. Add vanilla. Begin adding sugar, 2 Tbsp at a time, whipping after each addition until a glossy meringue forms. Spoon meringue over the baked fruit custard. Bake for an additional 10 minutes until meringue peaks are golden brown. Remove from oven. Slice into squares and serve warm or chilled.
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