Ardelle's Rhubarb Delight
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!
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
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 9x9 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
Tried this recipe?Let us know how it was!