Photo: Sorin Gheorghita
Rhubarb Meringue
13 ingredients
45 min + 1 hr
24
openrecipes
A popular Mennonite way to use rhubarb!
Estimated Nutrition (whole recipe, rough)
735
Calories
20g
Protein
23g
Fat
109g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Meringue | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cups FOR THE CRUST:
- 1-½ cup Butter, Softened
- 2 Tablespoons Flour
- 5 cups Sugar
- 1-½ cup FOR THE FILLING:
- 5 whole Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
- ½ cups Sugar
- 3 Tablespoons Egg Yolks (use The Whites For Meringue Topping)
- 2 teaspoons Cream
- ¼ teaspoons Flour
- 5 whole Cornstarch
- 1 teaspoon Salt
- ½ cups FOR THE MERINGUE TOPPING:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes