Rhubarb Custard Meringue Dessert With Shortbread Crust Recipe
Rhubarb Custard Dessert with a Shortbread Crust and Meringue Topping features a perfect blend of tangy and sweet rhubarb custard nestled atop a buttery shortbread crust and finished off with a fluffy meringue topping.
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 cup butter (2 sticks)
- 1/4 teaspoon salt
Custard Layer:
- 5 cups rhubarb (finely chopped)
- 1 1/2 cups sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 6 large egg yolks (use whites for meringue)
- 1 cup heavy cream
Meringue Topping:
- 6 large egg whites (room temperature)
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
Optional Cream Cheese Frosting Instead of Meringue:
- 1 (8 oz. pkg.) cream cheese (softened)
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Shortbread Crust:
- Preheat the oven to 350℉.
- Combine the flour, powdered sugar, and salt in a large bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.2 cups all-purpose flour, 1/4 cup powdered sugar, 1 cup butter, 1/4 teaspoon salt
- Press the mixture into a well-greased 9x13" baking pan. Bake for approximately 12 minutes.
Custard Layer:
- Wash and finely chop fresh rhubarb. Evenly spread it over the baked crust.5 cups rhubarb (finely chopped)
- Mix the sugar, flour, and salt in a large mixing bowl. Add the egg yolks and cream and mix well. Pour the cream mixture over the rhubarb.1 1/2 cups sugar, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 6 large egg yolks (use whites for meringue), 1 cup heavy cream
- Bake at 350℉ for 45 - 50 minutes or until set and lightly browned.
- These rhubarb bars can be made with only two layers. Cool and sprinkle with powdered sugar. Or top them with either meringue topping or cream cheese frosting. We don't need both. Top with meringue as soon as the bars are done baking. If topping with cream cheese frosting, the bars will need to cool first.
Meringue Topping:
- In a clean bowl with clean beaters, whip egg whites and cream of tartar until very foamy. Slowly add the sugar and beat until stiff peaks form.6 large egg whites (room temperature), 1/2 teaspoon cream of tartar, 1/2 cup sugar
- Spread the meringue over the baked rhubarb layer (to the edges) as soon as it comes out of the oven.
- Bake for 12 - 15 minutes at 350℉ till nicely browned. Chill before slicing and serving. Keep refrigerated.
Cream cheese Frosting:
- If using cream cheese frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix well. Add the heavy whipping cream, scrape the sides of the bowl, and beat on high speed until thick and creamy.1 (8 oz. pkg.) cream cheese (softened), 1/2 cup sugar, 1/2 teaspoon vanilla extract, 1 cup heavy whipping cream
- Spread over the cooled rhubarb layer. Chill and serve. Keep refrigerated.
Notes
Add 3/4 cup of chopped pecans or walnuts to the shortbread crust for extra flavor and texture.
These bars can be made with frozen rhubarb. Thaw and drain the chopped frozen rhubarb, then toss it with 1 Tbsp. of flour before spreading it over the crust.
Eggs are easier to separate when cold, but it's better to beat egg whites at room temperature.
These rhubarb shortbread bars can be enjoyed with only the shortbread and rhubarb layer or add an optional topping to take them up another notch.
If you choose to top the bars with the cream cheese topping instead of meringue, you can replace the 6 egg yolks in the custard layer with 3 whole eggs.
*Nutrition is approximate (calculated using meringue topping).
Nutrition
Serving: 1barCalories: 386kcalCarbohydrates: 47gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 124mgSodium: 245mgPotassium: 204mgFiber: 1gSugar: 30gVitamin A: 751IUVitamin C: 3mgCalcium: 62mgIron: 1mg
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