Rhubarb Meringue Bars -- {My Grandma's Recipes} (2024)

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I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.

Now is the time.

I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.

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“Rhubarb Dessert.” Don’t you love how descriptive that is? Ha.

This recipe, like most I have of my grandma’s recipes, is the bare bones of a recipe. All the ingredients are there, but the very minimum of directions. But don’t worry, I’ll fill it in for you.

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Isn’t rhubarb just gorgeous? You’ll need to chop enough to make 5 cups. Just some 1/2 inch slices is just fine.

Please note, I made only half a recipe of this, since I didn’t think it would last a terribly long time in the refrigerator, and it was just Hubs & I eating it this time around.

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The crust is a simple shortbread. Cream the butter & sugar, add the salt and flour, and press into the bottom of your pan. I opted to line the pan with parchment that overhangs on two sides. This makes it easy to remove from the pan to cut. It’s not strictly necessary, though. My grandma never does this, and I’m not sure how well it would work in a 9×13 pan. Dock it with a fork to keep from getting any large bubbles.

Rhubarb Meringue Bars -- {My Grandma's Recipes} (5)

Beat together egg yolks, flour, sugar, and milk. The recipe calls for evaporated milk, with a nice little note that says “less if regular milk.” Specific enough for you? I didn’t have evaporated milk, so I used a mixture of milk and cream. I think it was about 3/4 cup total instead of the 1 cup of evaporated milk.

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Mix the rhubarb into this mixture.

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Bake for 50 minutes.

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This was the first time I had ever made a meringue topping like this. I tried to be careful not to overbeat the egg whites, but I still managed to push them over the “stiff but not dry” consistency we’re going for. It’s not thehugest deal if this happens, but it can cause your meringue to weep a bit, as mine did. It was just a little, and it still tasted good, but it wasn’tperfect. So do your best, but know that if you overbeat your egg whites, it’ll still taste good.

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Add the sugar gradually.

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After you’ve added the sugar, it should look something like this. Spread the meringue on top of the baked rhubarb mixture, and create some peaks.

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Bake again until the top is browned.

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I prefer to eat this once it’s chilled, mostly because I find warm-ish meringue to be sort of offensive to my palate. But you can eat it at any temperature you find appealing.

The textures here are lovely. Firm shortbread, a silky custard with soft (but not mushy) rhubarb, and pillowy meringue clouds on top. The rhubarb retains a nice tartness that is balanced well with the sweet custard, while remaining the star of the dish.

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This is a great dish to bring to a party or picnic. It’s deliciously summery. It holds up well in the fridge for a couple of days, but it’s best the same day after it’s thoroughly chilled. It makes a great breakfast the next day. Not that I’d know, of course.

Enjoy!

Rhubarb Meringe Bars

  • Servings: 12
  • Difficulty: Intermediate
  • Print

Rhubarb Meringue Bars -- {My Grandma's Recipes} (14)

Ingredients:

Crust:
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

Filling:
2 cups sugar
1 cup evaporated milk
1/4 cup flour
6 egg yolks
5 cups rhubarb, cut into 1/2 inch pieces

Meringue:
6 egg whites
1/2 cup sugar

Preheat oven to 350˚. Make crust: Cream together butter & sugar, then add salt. Add flour and mix to combine. Press into 9×13, and dock with a fork. Bake for 10 minutes.

While crust is baking, beat together sugar, flour, evaporated milk, and egg yolks for the filling. Stir in rhubarb. When crust is finished baking, pour filling onto crust and return to the oven. Bake for 50 minutes.

While filling is baking, make the meringue. Beat egg whites until stiff, but not dry (don’t overbeat or meringue will weep) then gradually add sugar until all combined. When filling is done baking, spread meringue on top and create peaks. Bake until lightly browned on top, about 10 minutes.

Cool on wire rack, then chill before cutting into squares and serving.

This recipe is easily halved and made in an 8×8 square pan.

Related

by amber | 12 Comments

12 Comments on Rhubarb Meringue Bars

  1. This is really good. Keeps well without going soggy. Love the shortbread base. Thanks so much for sharing!

    Reply

    • So glad you like it!

      Reply

  2. The best dessert I have ever made! Excellent recipe!!

    Reply

    • I’m so glad to hear that! Thank you!

      Reply

  3. My great grandma has this same recipe and also calls it just “rhubarb dessert” she still makes it for us at least once a summer. Such a huge part of growing up! ♡

    Reply

    • Love that! I wonder where it originated.

      Reply

      • Is the crust still supposed to be soft after 10 minutes? Doesn’t even look like it baked anything

        Reply

        • Hi Diana,
          The 10 minute bake is just a par bake, to help keep it from getting soggy once you add the filling. But the whole thing bakes for another hour after that, so you really don’t want it to have much color or it will get too dark by the end. 🙂

          Reply

  4. Hi. Is bake time adjusted when halved?

    Reply

    • Nope! It should be about the same amount of time. You could check it a few minutes earlier to see how it looks, but it wouldn’t be drastically less time.

      Reply

  5. I have the same recipe but I make the custard on top of the stove and finish the meringue in the oven. My favorite rhubarb recipe

    Reply

    • Interesting! Such a good recipe!

      Reply

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Rhubarb Meringue Bars -- {My Grandma's Recipes} (2024)

FAQs

What is the best thing to do with rhubarb? ›

Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless. For more inspiration, see our collection of rhubarb recipes.

What fruit goes well with rhubarb? ›

Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn't be left out.

What does rhubarb do to your body? ›

Studies show that rhubarb helps lower your bad cholesterol levels as well as your total cholesterol. Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels.

Is cooked rhubarb a laxative? ›

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Some medications for inflammation, called corticosteroids, can also decrease potassium levels.

Is rhubarb good for your stomach? ›

Aids digestion

Rhubarb contains a group of compounds called sennosides (also found in senna), which can act as natural laxative, helping to prevent constipation. It's also a useful source of dietary fibre which helps keep the digestive system healthy.

What flavours compliment rhubarb? ›

Rhubarb flavor pairings:
  • any type of berries, but especially strawberries.
  • vanilla.
  • almond.
  • cardamom.
  • lemon.
  • apples.
  • mint.
  • ginger.
Jun 6, 2023

Should you peel rhubarb? ›

Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.

What is the best way to eat rhubarb? ›

Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.

What's the best way to prepare rhubarb? ›

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

Do you need to peel rhubarb before you cook it? ›

Peeling rhubarb is rarely necessary. Most recipes require the rhubarb to be cut into batons. Using a paring knife, top and tail the stem, slice at an angle into the size that the recipe requires – this could vary from 1 inch chunks for quick-stewed rhubarb to longer batons for roasting or poaching.

When should you not pick rhubarb? ›

The harvest season for rhubarb lasts until the end of June. Until then, pick as many stalks as you wish. After harvest, allow the plant to keep all of its leaves, to build its reserves of energy for the next year.

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