When my husband and I were first married, we lived in a house with a huge rhubarb patch. I experimented with many recipes and came up with this dessert. It has been a family favorite for many years now.


Recipe Summary test

20 mins
25 mins
45 mins
1 8-inch square baking pan


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Mix together flour, butter, and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan, bringing up the sides.

  • Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.

  • While crust is cooling, make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan; add rhubarb and 1 1/2 cups sugar, adjusting to tartness of rhubarb. Bring to a boil over medium heat, about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.

  • Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.

  • Bake in the preheated oven until top is golden brown, about 10 minutes.

Cook's Notes:

This recipe can easily be doubled and baked in a 9x13-inch pan.

If you don't have enough rhubarb, or just want to blend flavors, other fruits can be substituted for some of the rhubarb.

Nutrition Facts

380 calories; protein 4.4g; carbohydrates 62g; fat 13.4g; cholesterol 91.9mg; sodium 253.3mg. Full Nutrition