Go Back
–+ servings
Rhubarb Fluff Recipe

Delicious Rhubarb Fluff Recipe for Sweet Spring Indulgence

Try this Rhubarb Fluff Recipe for a delightful spring dessert that combines tangy rhubarb with fluffy meringue.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour Consider substituting with whole wheat flour for a heartier option.
  • 1 cup margarine Using butter can substantially boost flavor profile.
  • 1/2 cup granulated sugar Brown sugar can be used for a deeper taste.
For the Filling
  • 2 cups chopped rhubarb The star ingredient, contributes tart flavor.
  • 3 large egg yolks For a vegan version, replace with silken tofu.
  • 1 cup milk Use equal parts milk and cream for a deeper flavor or non-dairy milk for lactose-free needs.
  • 1/4 teaspoon salt Enhances overall flavor.
For the Meringue
  • 4 large egg whites Consider using pasteurized egg whites for safety.
  • 1/4 teaspoon cream of tartar Lemon juice or vinegar can be substituted if necessary.
Optional Additions
  • 1/2 cup shredded coconut Adds texture and flavor.

Equipment

  • Mixing Bowl
  • 9x13-inch pan
  • Pastry cutter
  • Large saucepan
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine all-purpose flour, margarine, and granulated sugar using a pastry cutter or fork until crumbly. Press this mixture firmly into the bottom of a greased 9x13-inch pan.
  2. Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes until it’s golden and slightly firm. Let it cool completely.
  3. In a large saucepan, boil chopped rhubarb in water for about 10 minutes until softened. Drain and cool.
  4. Spread the cooled rhubarb evenly over the cooled crust in the pan.
  5. Whisk together egg yolks, granulated sugar, salt, and milk until smooth. Pour over the rhubarb layer.
  6. Bake for approximately 40 minutes until the filling is set and jiggles slightly in the center.
  7. Beat egg whites with cream of tartar until stiff peaks form. Gradually add sugar until glossy.
  8. Spread the meringue over the filling and bake for an additional 10 minutes until golden.
  9. Allow the Rhubarb Fluff to cool completely before serving, then cut into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure to clean equipment properly for best results. Store leftovers in the fridge and consider make-ahead tips for a quicker assembly on serving day.

Tried this recipe?

Let us know how it was!