Rhubarb Fluff Meringue Bars (Print Version)
# Ingredients:
→ Base
01 -
250 g all-purpose flour
02 -
115 g margarine
03 -
13 g granulated sugar
→ Rhubarb Layer
04 -
750 g rhubarb, chopped
→ Filling
05 -
6 egg yolks
06 -
400 g granulated sugar
07 -
48 g all-purpose flour
08 -
1 g salt (pinch)
09 -
240 ml whole milk
→ Meringue Topping
10 -
6 egg whites
11 -
100 g granulated sugar
12 -
1 g cream of tartar (0.25 tsp)
# Instructions:
01 -
Mix flour, margarine, and 13 g sugar in a bowl until a crumbly texture forms. Press the mixture evenly into a greased 23 x 33 cm baking pan to create a uniform base.
02 -
Bake the base at 175°C for 10 minutes until set but not browned. Allow the crust to cool before proceeding.
03 -
Submerge chopped rhubarb in boiling water and let stand for 10 minutes to soften. Drain thoroughly to remove excess moisture.
04 -
Distribute the drained rhubarb evenly over the cooled base for consistent flavor and texture.
05 -
In a separate bowl, whisk egg yolks, 400 g sugar, and a pinch of salt until frothy. Gradually add milk and flour, blending until smooth and lump-free.
06 -
Pour the filling evenly over the rhubarb layer. Bake at 175°C for 40 minutes until the filling is set and firm in the center.
07 -
Beat egg whites with cream of tartar until stiff peaks form. Gradually add 100 g sugar while beating until the meringue is glossy and holds sharp peaks.
08 -
Spread the prepared meringue evenly over the baked filling, creating decorative peaks. Return to the oven and bake for 10 minutes at 175°C until golden brown.
09 -
If desired, sprinkle shredded coconut over the meringue before the final bake to enhance flavor and reduce surface moisture.
10 -
Allow the dessert to cool completely in the pan for stable slicing. Once set, cut into squares and serve.
# Notes:
01 -
Drain rhubarb thoroughly after soaking to prevent excess moisture in the base.
02 -
Ensure the meringue completely covers the filling to prevent shrinkage during baking.