I have had an amazing rhubarb plant growing on the side of my house for years. Every year it comes up on its own, and I have been giving away fresh rhubarb for years because I didn’t have the time or patience for cooking it. However, someone recommended this recipe to me as being quick and easy – not to mention delicious!
Ingredients for crust:
- 1-3/4 cup flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/4 cup butter, room temperature
- 3 large egg yolks
- 1 tsp. vanilla
Ingredients for filling:
- 3 large egg whites
- 1 cup sugar
- 1 lb rhubarb (sliced 1/4 inch thick)
Preheat oven to 350 degrees.
Grease the insides of a 10″ springform pan. I use a Nordic Ware pan that was under $15.
Whisk together the flour, sugar, and baking powder.
With a fork, add in butter, egg yolks, and vanilla until a crumbly mixture forms.
Press this crust mixture into the bottom of the pan, with about 1/2″ to 1″ up the sides of the greased springform pan.
With a mixer, beat the egg whites and sugar until stiff peaks form (approx. 5 minutes at high speed).
Fold in the chopped rhubarb, and spread the mixture in the springform pan.
Bake approx. 45-55 minutes, until meringue becomes firm and golden. Allow to cool on a baker’s rack.
This is best served the day it is baked, but we enjoy it for days after as well! Goes great with whipped cream or vanilla ice cream!
Credits: Burlington Free Press, 5/13/08