Rhubarb Fluff Receita

Indulge in this nostalgic Rhubarb Fluff recipe – a timeless dessert that's surprisingly easy to make! This updated version of a classic recipe features a flaky crust, tangy rhubarb filling, and a light-as-air meringue topping. Because rhubarb sweetness varies, we've adjusted the sugar for modern palates; you might need less than the recipe calls for. Prepare to be amazed by this delightful combination of textures and flavors – perfect for a family gathering or a special occasion!

Preparo 25 min

Cozimento 75 min

Calorias 285 kcal

Proteína 10g

Avaliação Seja o primeiro

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Rhubarb Fluff

1 ½ cups all-purpose flour
½ cup (1 stick) cold unsalted margarine (or butter)
¾ cup granulated sugar (for crust) + ¾ cup granulated sugar (for filling) + ¾ cup granulated sugar (for meringue) – adjust to taste
4 cups chopped rhubarb
2 large egg yolks
Pinch of salt
Milk
2 large egg whites
½ teaspoon cream of tartar

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Como fazer Rhubarb Fluff

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
**Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted margarine (or butter), and ¾ cup granulated sugar. Use a pastry blender or your fingers to cut the margarine into the flour until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 10 minutes.
**Rhubarb Layer:** While the crust is baking, combine 4 cups chopped rhubarb with 1 cup boiling water in a bowl. Let stand for 10 minutes to soften, then drain well, reserving the liquid (you can reduce this liquid and use it as a rhubarb syrup to serve with the fluff!).
Spread the drained rhubarb evenly over the partially baked crust.
**Filling:** In a separate bowl, whisk together 2 large egg yolks, ¾ cup granulated sugar, and a pinch of salt until light and pale.
Gradually whisk in ½ cup heavy cream (or whole milk) and 2 tablespoons all-purpose flour until smooth.
Pour the filling over the rhubarb layer.
**Bake:** Bake for 40 minutes, or until the filling is set.
**Meringue:** In a clean, dry bowl, beat 2 large egg whites with ½ teaspoon cream of tartar until soft peaks form.
Gradually add ¾ cup granulated sugar, beating until stiff, glossy peaks form.
Spread the meringue evenly over the hot filling.
**Bake:** Bake for another 10-15 minutes, or until the meringue is golden brown and crisp.
Let cool completely before serving. Enjoy!