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Rhubarb Fluff Recipe

Delightful Rhubarb Fluff Recipe for a Sweet Spring Treat

This Rhubarb Fluff Recipe combines tangy rhubarb with creamy custard and meringue, making it a must-try dessert for spring.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ½ cup Margarine (or Unsalted Butter) Ensure it's at room temperature for mixing.
  • 1 tablespoon Granulated Sugar Consider using coconut sugar for a healthier alternative.
For the Filling
  • 5 cups Fresh Rhubarb Chop and soak to reduce moisture.
  • 6 large Egg Yolks Can be replaced with a custard or egg substitute for vegan options.
  • 2 cups Granulated Sugar Adjust based on tartness of rhubarb.
  • 6 tablespoons All-Purpose Flour Helps in setting the custard filling.
  • ¼ teaspoon Salt Himalayan pink salt is a great alternative.
  • 1 cup Milk Substitute with almond or coconut milk for dairy-free.
For the Meringue
  • 6 large Egg Whites Avoid overbeating for best texture.
  • ½ cup Granulated Sugar Add gradually to achieve stiff peaks.
  • ¼ teaspoon Cream of Tartar Can be omitted if necessary.
Optional Topping
  • ½ cup Shredded Coconut Completely optional.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grab a greased 9x13-inch baking pan. Set aside.
  2. In a mixing bowl, combine 1 cup of flour, ½ cup of margarine, and 1 tablespoon of sugar until it resembles coarse crumbs. Press into the prepared pan and bake for 10 minutes.
  3. Chop 5 cups of fresh rhubarb, soak in boiling water for 10 minutes, then drain and spread over the cooled crust.
  4. In a clean mixing bowl, whisk together 6 egg yolks, 2 cups of sugar, 6 tablespoons of flour, and ¼ teaspoon of salt. Gradually add 1 cup of milk and pour over the rhubarb. Bake for 40 minutes until set.
  5. In a separate bowl, beat 6 egg whites and ¼ teaspoon of cream of tartar until soft peaks form. Gradually add ½ cup of sugar until stiff peaks form.
  6. Spread meringue over the filling and bake for an additional 10 minutes until golden brown.
  7. Cool completely before slicing into squares and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Ensure the rhubarb is dried thoroughly to prevent a soggy filling. Cool completely before slicing for clean edges.

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