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Spring is the perfect time to make a dish that is both bright and comforting and this Rhubarb Fluff Meringue Delight nails it. Its creamy texture pairs with tangy rhubarb to wow guests at brunches and holiday tables alike. I reach for this recipe anytime I want to highlight rhubarb’s unique flavor in a creamy dreamy bite that vanishes fast.
This recipe quickly became a family favorite after I made it for our Mother’s Day picnic. Now even my skeptical brother asks for it by name each spring.
Ingredients
- All purpose flour: gives the base its crispness and stability always choose a fresh bag for best results
- Margarine: makes the base buttery and soft choose a high quality margarine for melt in your mouth texture
- Granulated sugar: sweetens all the layers use pure white sugar for clean flavor
- Chopped rhubarb: adds that signature tartness and color seek out stalks that are glossy deep red and free of blemishes
- Egg yolks: enrich the filling with color and creamy texture always go with fresh room temperature eggs
- Milk: brings the filling together richer milk makes for a smoother finish
- Egg whites: become the fluffiest meringue use the freshest you can for tall glossy peaks
- Cream of tartar: helps your meringue hold shape make sure yours is a dry fine powder
- Salt: balances the sweetness a little pinch works wonders
- Coconut (optional): adds texture and flavor choose fine unsweetened shred for best result
Step-by-Step Instructions
- Prepare the Base:
- Mix flour margarine and sugar just until combined so the dough is crumbly and even. Press firmly into a greased nine by thirteen inch pan. Level the surface for even baking.
- Bake the Base:
- Heat oven to three hundred fifty degrees Fahrenheit. Bake the crust for ten minutes so it sets but does not brown. Remove from oven and let cool for at least ten minutes before adding filling.
- Prepare the Rhubarb:
- Place chopped rhubarb in a large bowl and cover with boiling water. Let it soak for ten minutes to soften the fibers. Drain thoroughly by pressing out extra liquid with a towel.
- Layer the Rhubarb:
- Spread the prepared rhubarb evenly over the cooled base pressing lightly to create a uniform layer. Make sure the pieces are distributed edge to edge.
- Make the Filling:
- In a new bowl whisk together egg yolks sugar and salt until pale and well blended. Gradually whisk in flour then slowly pour in milk stirring continuously until the mixture is completely smooth.
- Add the Filling and Bake:
- Pour filling evenly over the rhubarb layer letting it seep between the pieces. Bake for forty minutes until the center is just set and topping looks creamy and stable.
- Whip Up the Meringue:
- Start beating egg whites with the cream of tartar at medium speed. Increase to high and keep beating until you see stiff shiny peaks. Gradually blend in sugar to make a glossy meringue that holds its shape.
- Top with Meringue and Bake Again:
- Carefully spoon the meringue onto the hot filling spreading it from edge to edge and swirling into peaks. Return to oven for ten minutes or until the top is golden and lightly toasted.
- Optional Finishing Touches:
- If desired sprinkle coconut over the meringue before final baking. This gives extra texture and prevents moisture on top.
- Cool and Serve:
- Let the dessert cool in the pan completely so layers firm up and slices stay neat when cut. Slice into squares with a sharp knife and serve at room temperature for the fluffiest bite.
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Rhubarb is my springtime obsession and I have clear memories of walking with my grandmother to pick the first ruby red stalks from her garden All those harvests ended up in this dessert and it made the season feel special
Storage Tips
Store leftover rhubarb fluff in a covered container in the fridge for up to three days. For best texture place wax paper between layers if stacking. If you want to freeze leftovers wrap tightly in plastic and place them in a freezer bag then thaw slowly in the fridge for best results. Meringue may lose a little height after freezing but the flavor stays dreamy.
Ingredient Substitutions
If you want a richer base use real butter instead of margarine just keep it cold. No fresh rhubarb Use frozen and thaw it completely before draining away extra moisture. Swap all purpose flour with a one to one gluten free blend if needed. Coconut can be left off or replaced with finely chopped nuts for extra crunch.
Serving Suggestions
This dessert shines after light spring meals or as a unique brunch treat. I enjoy cutting it into bite sized squares and pairing with fresh strawberries or a dollop of whipped cream. Add edible flowers or a touch of lemon zest for a little drama on special occasions.
Cultural or Historical Tidbits
Rhubarb has a cherished place in home baking especially in cool climates. Before berries were in season cooks would prize rhubarb’s tart flavor in pies and puddings. Pairing rhubarb with cloudlike meringue follows British and German traditions where creamy toppings balance sour fillings.
Recipe Questions & Answers
- → How can I keep the crust from getting chewy?
Don't overmix! Just gently work the margarine and flour together until it's barely done. That way the crust stays tender.
- → What's the best way to get rhubarb ready for the filling?
Let the chopped rhubarb sit in hot water to make it nice and soft, then drain off all the extra water so the bars don’t get soggy.
- → How do you make sure the meringue is light and fluffy?
Whip up the egg whites with cream of tartar until stiff, then slowly pour in sugar while mixing. You'll get that shiny, stable fluff.
- → Is it okay to mix in flavors with the meringue?
Tossing on shredded coconut before baking gives a coconutty punch and soaks up some dampness to keep the topping nice and firm.
- → Should I wait before cutting into it?
Yep, let it cool all the way down first. Then you can slice neat squares without everything falling apart.