Recipe By THEO72
Rating
Published Jun 19th
Prep 30m Cook 25m Additional 2h Ready In 2h 55m
Servings 1 9x13-inch dish Calories 639.8

A nice change from strawberry rhubarb pie.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 cup cold butter
  • 2 cups white sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • 6 egg yolks
  • 1 cup heavy cream
  • 5 cups thinly sliced rhubarb
  • 2 cups thinly sliced strawberries
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
  2. 2 Bake crust in the preheated oven until lightly browned, about 20 minutes.
  3. 3 Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
  4. 4 Return to oven, and bake until the filling is set, 50 to 60 more minutes.
  5. 5 Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.

Nutrition Facts

  • Calories 639.8
  • Carbohydrate 86.4 g
  • Cholesterol 204.3 mg
  • Fat 30.4 g
  • Fiber 2.5 g
  • Protein 8.2 g
  • Saturated Fat 18.2 g
  • Sodium 413.9 mg
  • Sugar 60.1 g

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Reviews

  1. My family could not have loved this more! Several said it’s the favorite dessert that we have ever had. I added a little extra sugar to the shortbread crust because I knew they would like it to be a little more like a cookie. Not much, about one more tablespoon. I don’t know if you - Read more ...
  2. I don't like rhubarb. Never have. But this is seriously the best dessert I have ever made and I've made a lot of desserts. I did find that I had to cook it much longer than the recipe states until it looked like it was bubbling and starting to set. From then on absolutely fabulous!
  3. It is yummy!mMakes a very full 9x13 pan.
  4. Delicious! I made a graham cracker crumb crust instead of the flour-based crust. Graham cracker crust: 2-1/2 c graham cracker crumbs, 1/2 c sugar, 1/2 c just-melted butter. Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix with fork. Transfer to 9x13 pan, spread out and press down gently with - Read more ...
  5. Absolutely delicious. It took me forever to make it partly because I had to run around town looking for neighbors' rhubarb to borrow but it's well worth it. I won 'best desert' at a rhubarb festival with this recipe a few years ago!
  6. awesome recipe. my family loves rhubarb and I usually don't...BUT I LOVE this one!!
  7. I used a graham wafer crust. This is decadent.
  8. My daughter made this for the family for Easter dinner. I had planned the menu but was admitted to the hospital on Good Friday so couldn't do the cooking. DD made a couple of fatal mistakes the first time around so had to make a second batch. They brought dinner to my hospital room. Although - Read more ...
  9. Tried this today and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees but it was worth it.
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