Rhubarb Meringue Dessert
A Uncategorized recipe with egg whites, cream of tartar, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
In a bowl, combine the flour and sugar; cut in butter until crumbly.
sugar(3/4 c) - 2
Press into a greased 13 x 9 x 2 inch baking dish.
- 3
Bake at 350° for 20 minutes.
- 4
Cool on a wire rack.
- 5
In a bowl, combine the sugar, flour and salt.
sugar(3/4 c) - 6
Stir in egg yolks and cream.
cream of tartar(1/2 tsp) - 7
Add rhubarb.
- 8
Pour over crust.
- 9
Bake at 350° for 50 to 60 minutes or until set.
- 10
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
egg whites(6)cream of tartar(1/2 tsp) - 11
Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.
sugar(3/4 c) - 12
Beat in vanilla.
vanilla extract(1 tsp) - 13
Spread over hot filling.
- 14
Bake for 12-15 minutes or until golden brown.
- 15
Cool on a wire rack.
- 16
Refrigerate for 1-2 hours before serving.
- 17
Refrigerate leftovers.
- 18
Yield: 12-15 servings.
Rate this recipe
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Rhubarb Meringue Dessert
A Uncategorized recipe with egg whites, cream of tartar, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
18 steps- 1
In a bowl, combine the flour and sugar; cut in butter until crumbly.
sugar(3/4 c) - 2
Press into a greased 13 x 9 x 2 inch baking dish.
- 3
Bake at 350° for 20 minutes.
- 4
Cool on a wire rack.
- 5
In a bowl, combine the sugar, flour and salt.
sugar(3/4 c) - 6
Stir in egg yolks and cream.
cream of tartar(1/2 tsp) - 7
Add rhubarb.
- 8
Pour over crust.
- 9
Bake at 350° for 50 to 60 minutes or until set.
- 10
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
egg whites(6)cream of tartar(1/2 tsp) - 11
Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.
sugar(3/4 c) - 12
Beat in vanilla.
vanilla extract(1 tsp) - 13
Spread over hot filling.
- 14
Bake for 12-15 minutes or until golden brown.
- 15
Cool on a wire rack.
- 16
Refrigerate for 1-2 hours before serving.
- 17
Refrigerate leftovers.
- 18
Yield: 12-15 servings.
Rate this recipe