Rhubarb Fluff
This Rhubarb Fluff features a deliciously tangy filling and a light meringue topping.
Equipment
- Mixing bowl
- oven
Ingredients
For the Base
- 2 cup All-purpose flour Provides structure and thickening; substitute with whole wheat flour for a hearty version.
- ½ cup Margarine Creates a tender crust; using butter will enhance flavor.
- 1 cup Granulated sugar Balances tartness; consider brown sugar for a deeper taste.
For the Filling
- 4 cup Chopped rhubarb The star of the dish; strawberries work well as a substitute.
- 4 large Egg yolks Essential for creaminess; replace with a vegan option for a cholesterol-free treat.
- 1 cup Milk Use equal parts milk and cream for richness; almond/oat milk for lactose-free.
- 1 pinch Salt Enhances overall flavor.
For the Meringue
- 4 large Egg whites Whipped to create that airy meringue; opt for pasteurized egg whites for safety.
- ¼ teaspoon Cream of tartar Stabilizes the meringue; can substitute equal parts lemon juice or vinegar if needed.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, margarine, and sugar to form the base.
- Press the mixture into a greased baking dish and bake for 15 minutes.
- In another bowl, mix chopped rhubarb, egg yolks, milk, and salt for the filling.
- Pour the filling over the baked base and bake for another 15 minutes.
- Whip the egg whites with cream of tartar until stiff peaks form.
- Spread the meringue on top of the filling and bake for an additional 10 minutes until golden.
Notes
For a lighter version, you can use less sugar in the filling. Ensure to serve chilled for the best flavor.