Favorite Rhubarb Dessert

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.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
1 8-inch square baking pan


  • 1 cup all-purpose flour

  • ½ cup butter

  • 5 tablespoons white sugar, divided

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 3 eggs, separated

  • 4 cups chopped rhubarb

  • 1 ½ cups white sugar, or more to taste

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. 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.

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

  4. 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.

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

  6. 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 (per serving)

380 Calories
13g Fat
62g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 380
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 92mg 31%
Sodium 253mg 11%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 5%
Total Sugars 46g
Protein 4g
Vitamin C 5mg 25%
Calcium 68mg 5%
Iron 1mg 7%
Potassium 220mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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