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Rhubarb Meringue Layers from The Food Charlatan
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5 from 2 votes

Rhubarb Meringue Layers

These rhubarb meringue layers are legit. A buttery crust topped with rhubarb and a thick custard, and finally a fluffy meringue. It is one of my favorite desserts ever. It feeds a crowd too, perfect for potlucks!


For the crust:

  • 2 cups flour, spooned and leveled
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup butter, cut into chunks

For the custard:

  • 2 cups sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 6 egg yolks, beaten
  • 1 cup half & half, OR cream
  • 5 cups rhubarb, thawed and drained, fresh or frozen, sliced

For the meringue:

  • 6 egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons Rodelle Pure Vanilla Extract


  • Preheat oven to 350. Butter a 13x9x2-inch baking pan.
  • For the crust, in a large bowl combine the 2 cups of flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. (Or pulse in a food processor).
  • Press mixture into the bottom of the prepared pan. I like to use an empty glass or a measuring cup to get it nice and flat.
  • Bake for 10 minutes at 350.
  • To make the custard, in a cold saucepan combine 2 cups sugar, 1/4 cup flour, and 1/8 teaspoon salt.
  • Beat the egg yolks and the 1 cup half-and-half (or cream) in a separate bowl, then combine with the flour mixture in the saucepan. Turn the burner on to medium heat. Stir until the mixture gets thick. This takes about 12-15 minutes. Do not allow it to boil.
  • Chop the rhubarb. If your stalk is exceptionally thick, you can slice it lengthwise once, then chop.
  • Sprinkle the chopped rhubarb over the baked crust and then pour the custard over the top. Bake for 40 minutes. It will not look quite set, but shouldn't be super jiggly.
  • For the meringue, combine egg whites, 3/4 cup sugar, cream of tartar, and the vanilla; beat on medium speed for about 5 minutes, or until stiff peaks form. Spoon on top of the hot baked custard; carefully spread to edges.
  • Bake for 12-15 minutes or until golden. Cool, cut into bars, then devour!
  • I like to store these on the counter. Poke some toothpicks on top and cover with plastic wrap if you don't have a lid.


Press the crust onto the bottom of the pan, not up the sides. I know the first photo on this post shows crust on the side. I was experimenting with this recipe in a tart pan, but I didn't like the way it turned out (crust was too thin on the bottom). I liked that shot though, so I kept it.


Serving: 1 bar, Calories: 478 kcal, Carbohydrates: 68 g, Protein: 7 g, Fat: 20 g, Saturated Fat: 12 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 146 mg, Sodium: 248 mg, Potassium: 249 mg, Fiber: 2 g, Sugar: 48 g, Vitamin A: 726 IU, Vitamin C: 4 mg, Calcium: 86 mg, Iron: 2 mg