Rhubarb Fluff Classic (Printable Version)
Sharp rhubarb joins creamy centers and soft meringue in this airy sweet perfect for get-togethers.
# What You'll Need:
→ Base
01 -
250 grams all-purpose flour
02 -
115 grams margarine
03 -
12 grams granulated sugar
→ Rhubarb Layer
04 -
600 grams chopped rhubarb
→ Filling
05 -
6 egg yolks
06 -
400 grams granulated sugar
07 -
54 grams all-purpose flour
08 -
1.25 milliliters salt
09 -
240 milliliters milk
→ Meringue
10 -
6 egg whites
11 -
100 grams granulated sugar
12 -
1.25 milliliters cream of tartar
→ Optional Finishing Touch
13 -
Desiccated coconut, for sprinkling (optional)
# Steps to Follow:
01 -
In a mixing bowl, blend all-purpose flour, margarine, and granulated sugar until the mixture forms soft, uniform crumbs. Gently press the mixture into a greased 23 x 33 cm baking pan to create an even layer.
02 -
Bake in a preheated oven at 175°C for 10 minutes until set but not browned. Remove from the oven and allow to cool slightly.
03 -
Place the chopped rhubarb in a large heat-resistant bowl. Pour boiling water over the rhubarb and let sit for 10 minutes to soften. Drain thoroughly to remove excess liquid.
04 -
Evenly distribute the softened, drained rhubarb over the cooled base, making sure to cover the surface fully for balanced flavor.
05 -
In a separate bowl, whisk egg yolks, granulated sugar, and salt until smooth and slightly frothy. Gradually incorporate the milk and all-purpose flour, whisking continuously to achieve a lump-free batter.
06 -
Pour the prepared filling evenly over the rhubarb layer. Return the pan to the oven and bake at 175°C for 40 minutes, or until the filling is set and no longer jiggles at the center.
07 -
While the filling bakes, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks are achieved.
08 -
Gently spread the meringue over the baked filling, creating decorative peaks. Optionally, sprinkle with desiccated coconut. Bake at 175°C for 10 minutes, or until the meringue is lightly golden.
09 -
Remove from the oven and allow to cool completely in the pan for clean slicing. Once set, cut into portions and serve.
# Additional Notes:
01 -
For a delicate crust, mix the base ingredients only until just combined to avoid toughness.
02 -
Ensure rhubarb is well-drained after soaking to prevent excess moisture in the final dessert.
03 -
Slowly incorporate milk into the filling to maintain a smooth, silky texture.
04 -
Beat egg whites until stiff and glossy; gradually adding sugar stabilizes the meringue and prevents collapse.
05 -
A sprinkle of coconut on the meringue absorbs excess moisture and adds subtle flavor.