Rhubarb Fluff
This Rhubarb Fluff combines a tender base with a creamy rhubarb filling and a light meringue topping.
Equipment
- Mixing bowl
- Baking dish
Ingredients
For the Base
- 1 cup All-purpose flour Substitute with whole wheat flour for a hearty version.
- ½ cup Margarine Using butter will enhance flavor.
- 1 cup Granulated sugar Consider brown sugar for a deeper taste.
For the Filling
- 2 cups Chopped rhubarb If unavailable, strawberries work well as a substitute.
- 3 Egg yolks Replace with a vegan option for a cholesterol-free treat.
- ½ cup Milk Use equal parts milk and cream.
- 1 pinch Salt Enhances overall flavor.
For the Meringue
- 3 Egg whites Opt for pasteurized egg whites for safety.
- ½ teaspoon Cream of tartar Can substitute equal parts lemon juice or vinegar if needed.
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, margarine, and sugar to form the base. Press into a baking dish.
- In another bowl, mix chopped rhubarb, egg yolks, milk, and salt for the filling. Pour over the base.
- In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Spread over the filling.
- Bake for 30 minutes until golden. Allow to cool before serving.
Notes
This dessert can be served warm or chilled. For a twist, try adding different fruits to the filling.