Rhubarb Meringue Tart is an elegant and tasty dessert. This tart has gorgeous curd filling in a crisp crust and it’s topped with mounds of toasted meringue.
Rhubarb might be known as the “pie plant”, and believe me I think there’s nothing better than an old-fashioned pure rhubarb pie, but there’s a lot more you can do with this wonderful vegetable.
Yes, rhubarb is a vegetable. But it acts like a fruit.
Annnnyway, if you love Rhubarb Pie, or like me you love rhubarb in any form, I think you’ll like this dessert.
If you love Lemon Meringue Pie, or like me you love pie in any form, I think you’ll like this tasty tart.
In other words, I think you’ll love this recipe. The filling has a tangy, assertive edge like lemon meringue pie filling, but it also has the specific and wonderful flavor of the gorgeous bright pink “pie plant”.
Scroll through the process photos to see how to make a beautiful Rhubarb Meringue Tart:
I am obsessed with the unique flavor of rhubarb. You too? Here are a few more recipes for you to try:
- Classic Rhubarb Pie
- Rhubarb Crumb Pie
- Rhubarb Summer Pudding
- Rhubarb Crumb Cake
- Rhubarb Fritters
- Rhubarb Upside Down Cake
- Rhubarb Shortcakes
- Rhubarb Crumb Bars
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 3 large (3 3/4 oz, 105g) egg whites, at room temperature
- 2/3 cup (6 oz, 170g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon table salt
- 2 teaspoon vanilla extract
- Make the curd according to the recipe. Set aside while making the crust. (The curd should still be slightly warm when poured into the tart shell.)
- Preheat the oven to 375°F. Roll the short dough to fit into a 10" or 12" fluted tart pan with a removable bottom. Use a fork to prick the bottom of the dough all over and blind bake until golden brown.
- Remove the pan from the oven and pour the still warm curd into the tart shell. Allow the shell and curd to cool to room temperature. Refrigerate the tart for several hours or overnight until the filling is set.
- To make the meringue, combine the egg whites, sugar, cream of tartar and salt in the bowl of a stand mixer or a large mixing bowl. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk the egg whites until the temperature reaches 160°F.
- Remove the bowl from the heat and add the vanilla. Whip the whites on high speed until stiff peaks form and the whites are cooled. About 4-5 minutes.
- Preheat the broiler in the oven. Spread or pipe the meringue over the rhubarb curd. Put the tart under the broiler to brown the meringue. If you have a propane torch you can use that to brown the meringue instead of broiling.
- The assembled tart will keep in the refrigerator for several days but is best the day it's made.
- To work ahead the curd can be made up to several days before using (or several weeks if frozen). Warm the curd in the microwave until it's pourable before filling the tart shell.
- The tart shell can be baked and kept at room temperature (wrapped) for several days before filling.
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