Rhubarb Cream Dessert {or Pie} with Meringue Topping

Top five Grandma Stella recipes includes this memorable dessert.  Grandma Stella had a rhubarb patch in her backyard and along with Butterfinger Dessert, she made this throughout the spring and summer for Sunday gatherings and holidays.  My mom has mastered the dessert, but up until now I haven't been able to get it just right. 

Grandma's version of Rhubarb Cream Dessert is not something easily found online or in cookbooks and that's maybe what has taken so long for me to get it right.  The closest recipe I found was from Taste of Home and after getting some technique coaching and advice from Mom, I think this is really close to Grandma Stella's.  The color is a bit different than Grandma's due to the color of the egg yolks I used, but the taste is of my childhood.  

This dessert has a shortbread cookie-like crust, a creamy, tart rhubarb filling and sweet meringue on top.  Grandma Stella always baked her dessert in a 9x13 inch pan and cut the servings into squares.  I simply made half the recipe and put it in a 9 inch pie plate.

My meringue skills are so-so and while being mindful to put the meringue topping on piping hot filling, spreading it to the edges of the pie plate, and adding the sugar gradually but early on in the whipping process, I still managed to get those little droplets on top.  I believe this indicates the meringue being over-baked or baked too hot, something that always happens to my meringues.      

All Recipes has a nice article to help trouble shoot meringue making that I found helpful.  Click {HERE} to view.


Let's make it!!

Start by chopping the rhubarb and tossing it in a saucepan with a bit of sugar and cream.

While that starts to heat up, melt some butter and put it in your baking dish.  Or, place the pie plate and the butter in the microwave like I did.

Add the flour and sugar. (go stir the rhubarb)

Mix it to combine.

Press it evenly in the pie plate with your fingers.  Put the pie crust in the oven for about 20 minutes, until golden brown. (stir the rhubarb)

The rhubarb wasn't doing much so I increased the heat from medium to medium-high.  Now we're getting somewhere.  

Cooking the rhubarb took about 15 minutes.  The chunks are starting to fall apart with stirring and smashing.

Grandma's cream filling wasn't chunky at all so I tried to break up any large pieces.  Chopping the rhubarb into smaller pieces helps the process too.

  

This looks good.  Turn off the heat.  Check on your crust in the oven.

Mix the yolks with remaining cream and temper the yolks with the hot rhubarb until you can mix the two together.  My eggs were so bright yellow they really stole the pretty pink from the rhubarb!  Whisk in some flour, sugar and salt and remove from the heat and set aside until the crust is ready.  

  

Pour the hot cream filling onto the hot crust and pop it back in the oven for about 10 minutes, or until it starts to bubble at the edges.

Begin making the meringue topping so it's ready as soon as the pie comes out of the oven.  To ensure that the bottom of the meringue cooks, you want to put the meringue on the hot rhubarb immediately.  You will know if the bottom hasn't cooked because a watery puddle will form between your rhubarb filling and meringue layers and probably seep to the bottom of the pie.  Not so pleasant.

Pipe or spread on the meringue making sure to go all the way to the edge.  

Try to keep the height of the meringue even throughout.  I got a little crazy with the peaks and learned the tall peaks were the ones to burn.  Spread evenly or pipe large stars for even baking.

Once meringue has cooked and is nicely browned, remove from oven and cool completely on a rack.  

Enjoy your Rhubarb Cream Dessert!

Rhubarb Cream Dessert {or Pie} with Meringue Topping
recipe by Stella B's Kitchen, coached by Mom
printer friendly version
{makes 9x13 inch baking pan or make half the recipe for a 9 inch pie}

For the crust:
2 cups flour
2 Tbsp sugar
1 cup butter, melted

For the rhubarb filling:
2 cups sugar, divided
1/4 cup flour
1 tsp salt
6 egg yolks, beaten (reserve egg whites for meringue)
1 cup half & half cream
6 cups chopped rhubarb

For the meringue:
6 egg whites
3/4 tsp cream of tartar  (for half the recipe use a heaping 1/4 tsp or 1/8 tsp per egg white)
3/4 cup sugar
1 tsp vanilla

Get all ingredients and tools out and ready so that each layer can be added when needed.  Begin preparing the next layer while the other is cooking or baking.  Chop rhubarb, separate eggs, measure cream and sugar while oven preheats.

For the crust, melt butter, mix in flour and sugar, then press into baking dish.  Bake at 350 degrees for 20 minutes, until lightly golden brown.

While crust begins baking, combine in a heavy saucepan over medium high heat the rhubarb, 1 1/2 cups sugar and 1/2 cup cream.  Stir frequently and cook for about 15 minutes, or until rhubarb breaks down and thickens slightly.  Remove from heat.  

Whisk yolks with remaining 1/2 cup cream.  Slowly temper yolks/cream with hot rhubarb until two mixtures are combined.  Whisk remaining 1/2 cup sugar, salt and 1/4 cup flour into filling.  Pour over hot crust.  Bake at 350 for 10-15 minutes, until filling begins to bubble around the edges.

While filling bakes, beat egg whites with cream of tartar until soft peaks form.  Beat in sugar a couple tablespoons at a time and continue beating until stiff peaks form.  Beat in vanilla.  Spread or pipe over hot filling.  Bake for 12-15 minutes until meringue is golden brown.  Cool completely.  Serve at room temperature.  To store, cover at room temperature.  


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