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Rhubarb Delight recipe

visitor recipe “Better than rhubarb crisp, a shortbreadcrust and meringue topping. Delicious!” – Recipe submittedby Erica Baron from Toronto, Ontario.

Recipe: Rhubarb Delight

Bottom Layer:
1 cup all-purposes flour
2 tablespoons granulated sugar
1/2 cup butter
1/4 cup finely chopped nuts

Rhubarb Layer:
1/2 cup orange juice
2 1/2 cups diced rhubarb
3 large egg yolks
1 cup heavy cream
2 tablespoons all-purpose flour

3 large egg whites
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Coconut, optional

  • Mix together the flour, 2 tablespoonsof sugar, butter and nuts. Press into the bottom of a 9 x 13x 2-inch baking pan and bake at 325°F (160°C) for 15minutes.
  • Mix together rhubarb layer ingredients.Pour over baked crust and bake 40 minutes.
  • Whip the egg whites until stiff graduallyadding sugar and vanilla. Spread over the baked rhubarb and sprinklewith coconut (optional). Increase oven temperature to 400°F(205°C) and bake until meringue browns (it browns quickly,so watch it!).
  • Cool before serving.

    Makes 6 servings.

    Rhubarb Delights

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  • Comments

    1 Comment


     could run shoulder to shoulder with Little Miss Rhubarb Delight. I personally think it s even a bit better, with a slightly thicker layer of sweet and tart rhubarb.

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