Description
These delightful rhubarb custard bars are topped with a fluffy meringue for a perfect balance of tart and sweet. A delicious dessert for any occasion!
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a medium saucepan, combine the chopped rhubarb, 1 cup sugar, flour, and salt. Stir in the milk and egg yolks. Cook over medium heat until thickened, about 5-7 minutes.
- Pour the rhubarb mixture into the prepared baking dish and spread evenly.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Spread the meringue over the rhubarb custard layer, making sure to seal the edges to prevent shrinking.
- Bake in the preheated oven for 12-15 minutes or until the meringue is golden brown.
- Allow to cool completely before cutting into bars.
Notes
- For an extra touch, add a sprinkle of cinnamon or nutmeg on top of the meringue before baking.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 22
- Sodium: 50
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: rhubarb custard bars with meringue, rhubarb dessert, meringue bars, custard dessert, summer dessert recipes