Ardelle’s Rhubarb Delight

This delicious rhubarb custard dessert recipe is topped with a great meringue. Crafted by the wonderful Ardelle Davis, of Burke, South Dakota. This Rhubarb Delight recipe is a tribute to her and her love for the community she lived in for decades.

The perfect rhubarb custard dessert recipe

This delicious rhubarb custard dessert is a fantastic layered dessert. This dessert includes a pecan crust, a creamy rhubarb custard filling and topped with a fluffy meringue.

This recipe comes from the wonderful Ardelle Davis. Ardelle was a long time resident of my home town of Burke, South Dakota.

Ardelle was one of those people who you see walking down the street…she see’s you, and she would immediately speed up to come greet you with a hug.  

The lovely Ardelle was known for her beautiful smile.  I can’t remember a time when she wasn’t wearing it.  She was the type of person that would put you at ease just by her presence.

I first remember Ardelle when I was a child – she worked at the Lucas country school as the Lunch lady. She later moved into the Burke school as one of the lunch ladies after the Lucas school closed.  

Every kid in the school LOVED Ardelle, not just for her amazing cooking, but for her infectious smile and her genuine love for every single child and staff member that walked through the doors of the school.

How do I make rhubarb custard dessert recipe?

In following Ardelle’s recipe, you’ll begin by making the pecan shortbread crust. This crust is simple, as it includes just flour, butter, sugar and pecans.

The crust is pressed into the bottom of a 9 x 9 pan and baked to golden brown.

Making the filling for rhubarb custard dessert:

To make the custard filling, you’ll need sugar, egg yolks, cream, fresh rhubarb, flour and nutmeg. This is cooked in a saucepan.

When cooked over medium low heat, the mixture will thicken and the rhubarb will soften.

Spread the custard over the crust in the pan. Set aside to let cool. While the custard cools, begin making the meringue topping.

How to make the topping for rhubarb dessert with meringue:

To make a meringue, begin with egg whites that are at room temperature. You’ll need a hand or stand mixer. Begin whipping the egg whites until frothy, then add the cream of tartar. This is a similar meringue that is used in my Coconut Cream Pie with Meringue and my Pumpkin Meringue Pie.

Spread the meringue evenly over the top of the custard making sure to seal the meringue to the edges of the pan. This will prevent the meringue from shrinking when baked.

Sadly, our Ardelle Davis passed away in December of 2013. (Read about Ardelle’s beautiful life in her obituary here.) She is tremendously missed by the entire Burke community and surrounding area. However, she left behind a legacy of greatness.  

Looking for other summer dessert recipes? Here are some of our favorites:

• Peaches & Cream Dessert
• Strawberry Dump Cake
• Cake Mix Peach Cobbler
• Blueberry Cobbler Dump Cake
• Cherry Cobbler with Cake Mix
• Raspberry Crumble
• Rhubarb Bars by Chocolate with Grace

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Ardelle’s Rhubarb Delight

Erin Indahl-Fink

This classic summer dessert originates from the lovely Ardelle Davis. A shortbread crust is topped with a rich, creamy rhubarb custard and topped off with a dreamy meringue to make this dessert utterly delightful!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 16

Calories 215 kcal

Equipment

• 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, desserts, brownies and more!
• Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
• Large Whisk This 12" Cuisinart silicone wrapped whisk is ideal for using with non-stick cookware.

Ingredients

  

1x2x3x

For the Crust:

• 1 cup flour
• 2 Tablespoons granulated sugar
• 1/4 cup pecans chopped
• 1/2 cup butter softened (NOT melted)

For the Custard Filling:

• 2 1/2 cups rhubarb peeled and chopped into small pieces
• 3 egg yolks reserving the egg whites for the meringue topping
• 1/2 cup heavy cream
• 1 1/4 cups granulated sugar
• 2 Tablespoons all purpose flour
• 1/4 teaspoon nutmeg

For the Meringue Topping:

• 3 egg whites at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

 

For the Crust:

• Preheat oven to 350 degrees. Lightly spray a 9 x 9" square ban or baking dish with non-stick baking spray. Set aside.
• In a mixing bowl, combine the crust ingredients (flour, sugar, pecans and butter) with a fork. Mix until crumbly. Press the mixture into the bottom of the prepared 9×9 pan. Bake for 20 minutes.

For the Custard Filling:

• In a sauce pan, add the rhubarb, sugar, flour and nutmeg. In a separate small bowl, whisk together the cream and egg yolks (reserving the egg whites in a separate bowl for the meringue), and pour into the sauce pan with the other filling ingredients. Stir to combine, and heat on medium low stirring continually. The custard will come to a low simmer and will thicken and the rhubarb will be firm but tender. Cook for about 12-14 minutes. With a small spoon, carefully taste a small amount of rhubarb mixture – it should no longer be crunchy and the custard will be thick. Pour the custard over the baked crust. Set aside.

For the Meringue Topping:

• With a hand or stand mixer, add the egg whites to a dry, clean mixing bowl. Begin to beat on medium high until frothy. Add the cream of tartar and continue to beat until you have soft peaks. (Soft peaks = a frothy mixture that will slightly hold its form). While still on medium high speed, gradually add the sugar a spoonful at a time. The peaks will begin to stiffen, and become much more firm. (You'll mix for 3-5 minutes to obtain stiff peaks.) You'll know its done when you remove the beater and the stiff peaks stand on its own.
• Spread the meringue over the custard, covering the entire surface making sure to seal the meringue to the edges of the pan. Add some decorative waves to the meringue if you prefer. (I don't recommend peaks/tips as they tend to burn before the rest of the meringue browns.) Bake for 10 minutes or until meringue is golden brown. Remove from oven and let cool. Refrigerate for at least 2 hours to let the custard set up and firm before serving.

Notes

Note: when doubling the recipe, utilize a 9 x 13 pan.

Storage: Store leftover dessert in the pan covered with plastic wrap, or individual slices in a resealable container in the refrigerator. Kept refrigerated, dessert will keep for 3-4 days. I don’t recommend freezing.

Nutrition

Serving: 1gCalories: 215kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 60mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 21gVitamin A: 356IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Keyword rhubarb delight, rhubarb custard dessert, rhubarb dessert with meringue, rhubarb custard dessert recipe

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