If you love rhubarb, you'll love this Rhubarb Meringue Torte, with a delicious shortbread crust, a creamy rhubarb custard filling, and a light and fluffy meringue topping. It's a great way to celebrate rhubarb this spring! You can use either fresh or frozen rhubarb for this recipe.
This Rhubarb Torte with Meringue recipe is popular in the spring during rhubarb season. I got this recipe from my Auntie Sue, who is also a big fan of rhubarb and one of my childhood baking inspirations, along with both my grandmothers. This Rhubarb Meringue dessert pairs perfectly with a cup of coffee!
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If you're a little rhubarb crazy like me, you'll definitely want to check out my other rhubarb dessert recipes.
I have a very popular Rhubarb Coffee Cake, Rhubarb Cookies, Rhubarb Bars, Sticky Rhubarb Pudding, and a No Bake Rhubarb Dessert!
🥘Ingredient Notes
You'll need the following ingredients for this rhubarb torte:
- Unsalted butter.I prefer to use unsalted butter in my baking because it allows me to control the salt in my recipes. The salt content in salted butters varies by brand. You can use salted butter, but it will cut the sweetness a little. You could compensate by adding an additional tablespoon of sugar.
- Eggs *separated. When separating eggs, be careful to avoid getting any yolk in the whites or it won't whip up to stiff peaks for your meringue.
- Milk * I use 1 %, but you can use 2% or whole milk.
- Tapioca starch. I use Minute Tapioca because it looks nicer, but you could substitute cornstarch. When making sauces, tapioca starch makes sauces slightly translucent with a glossy finish, whereas cornstarch makes sauces opaque with a matte finish.
- Rhubarb. You can use fresh rhubarb or frozen rhubarb. *If using frozen rhubarb, measure after you have defrosted and drained it.
- Cream of tartar. Cream of tartar helps create stiff peaks in meringue. This prevents the formation of sugar crystals. * See substitutions for cream of tartar in FAQs
🔪How to Make Rhubarb Torte
MAKE THE BASE (STEP 1): Heat oven to 325 degrees F (162 degrees C). Spray the bottom of an 8x8 pan (glass, preferably) with non-stick cooking spray (IMAGE 1). Blend 1 cup flour, ½ cup butter, and 2 tablespoon sugar in a food processor. If you don't have a food processor, you could cut in the butter with a pastry cutter or cheese grater (IMAGE 2). Press into the bottom of an 8-inch square pan. *I use glass to avoid the metallic taste of rhubarb baked in aluminum (IMAGE 3). Bake in a preheated oven at 325 degrees F (162 C) for 18-20 minutes or until lightly browned. Set on a trivet or wire rack. (IMAGE 4).
MAKE THE FILLING (WHILE THE BASE IS COOKING (STEP 2) : Separate each whole egg into a small bowl for egg whites and another for yolks (IMAGE 5). In a medium bowl, whisk 1 ½ cups sugar, 3 egg yolks, and 2 tablespoon flour together (you can use a whisk or the whisk attachment on your hand mixer) (IMAGE 6). Stir in milk, rhubarb, and tapioca. Turn up oven to 350 degrees F (176 degrees C) (IMAGE 7). Pour filling over hot crust (IMAGE 8).
BAKE THE FILLING (STEP 3): Return to oven and bake 350 degrees F (176 degrees C). for 40- 60 minutes or until the filling it set. *Baking time will depend on what type of milk you use, if your rhubarb is fresh or frozen, and whether your rhubarb is early spring (which generally contains a higher water content). You'll just want to make sure it's set and looks like the above photo - it will still be a moist custard-like filling, but it shouldn't be runny (IMAGE 9).
MAKE THE TOPPING (STEP 4): In a large bowl, beat egg whites to soft peaks with an electric hand mixer on medium speed, then add sugar and cream of tartar (IMAGE 10). Continue beating to stiff peaks (IMAGE 11). Spread meringue topping on the cooked filling (IMAGE 12). ake at 350 degrees for about 10 minutes or until golden brown (IMAGE 13).
GARNISH (STEP 5): Garnish with finely chopped raw rhubarb pieces and cinnamon sprinkles, and transfer to a serving plate, if desired (IMAGE 14).
Hint: use a butter knife or small spatula to make little swirls in the meringue. Alternatively, you could use a pastry bag to pipe on the meringue.
Expert Recipe Tips
- Use Cold Butter: Cold butter creates a flakier shortbread crust. If your butter is too soft, refrigerate the dough for 10 minutes before pressing it into the pan.
- Glass vs. Metal Pan: A glass baking dish is ideal for rhubarb desserts to prevent any metallic taste.
- Adjusting for Water Content: Early spring rhubarb has more water, so increase the tapioca starch to 2 tablespoons and bake for the full 60 minutes to ensure the filling sets properly.
- Frozen Rhubarb Tip: If using frozen rhubarb, thaw it and drain excess liquid then measure it before adding it to the filling.
- Egg White Prep: Make sure there’s no yolk in the egg whites, or they won’t whip up properly.
- Room Temperature Eggs: Let your eggs sit at room temperature for 20-30 minutes before whipping for maximum volume.
- Stiff Peaks Check: The meringue should be glossy and form stiff peaks that hold their shape when the beaters are lifted (see IMAGE 11).
- Preventing Meringue Weeping: Spread the meringue over hot filling, ensuring it touches the edges of the pan to seal in moisture and prevent weeping.
- Swirl for Texture: Use a butter knife or spatula to create peaks for a beautifully golden, textured top.
- Cooling Time: Let the torte cool completely before slicing to allow the layers to set.
🥗 Meals to serve with Rhubarb Torte
This Rhubarb Meringue Torte pairs well with so many meals! I love to serve this rhubarb dessert when I'm grilling my BBQ Beer Butt Chicken or Cajun Chicken Avocado Mango Salad (shown).
It also goes well with Slow Cooker Pulled Pork on a Bun or Creamy Bacon Ranch Chicken Pasta Salad!
🍽Equipment
You will need mixing bowls, spoons, and an electric mixer for this Rhubarb Torte with Meringue Topping recipe. You will also need an 8X8 square baking pan. It's best to use glass when using rhubarb to avoid a metallic taste.
I bought the glass set with the 9x13 and 8x8 with lids/covers, as they also serve as airtight containers for storage - I use them both all the time! Alternatively, you could use a springform pan or another ovenproof dish. A food processor also comes in handy. You will also need a trivet. *See recipe card for recommended equipment photos and links
🌡️Storage
Store leftover Rhubarb Torte in an airtight container in the fridge for up to 3 days.
Freezing is not recommended because meringue doesn’t freeze well and can become rubbery or weepy when thawed. If you need to prepare it ahead, make the base and filling first, then add the meringue topping fresh before serving.
👪 Serving Size
This recipe makes 9 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
I took this to a potluck and cut each piece in half, so I got 18 pieces. This size was perfect for serving alongside other desserts!
Top tip
If you have early spring rhubarb, there's more water content, so you'll need to increase the tapioca to 2 tablespoon and keep it in the oven a little longer (up to 60 minutes)
❔ Recipe FAQs
Can I use frozen rhubarb for rhubarb meringue torte?
Yes, frozen rhubarb can be used for this recipe. Just make sure it's fully defrosted and drained and be sure to measure it AFTER it's been defrosted and drained.
Meringue can weep if there’s too much moisture or if it isn’t properly sealed to the filling. Ensure the filling is hot when you spread the meringue over it, and avoid overbeating the egg whites.
Yes, you can make it a day in advance. Store it in the refrigerator in an airtight container for up to 3 days. However, for the best texture, it's best enjoyed fresh.
So if you are looking for something delicious and unique to do with rhubarb, give this Rhubarb torte with meringue recipe a try!
And if you love meringue desserts, be sure to check out my Old Fashioned Lemon Meringue Pie
More Rhubarb Recipes
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📋 Rhubarb Meringue Torte recipe
Ingredients
Base
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ cup unsalted butter
Filling
- 1 ½ cups sugar
- 3 egg yolks
- 2 tablespoons all purpose flour
- ⅓ cup milk * I use 1%
- 1 ½ tablespoons tapioca starch * I use minute tapicoa
- 2 ½ cups rhubarb *If using frozen rhubarb, measure after you have defrosted and drained it.
Topping
- 3 egg whites
- 3 tablespoons sugar
- ¼ teaspoon cream of tartar
Instructions
Base:
- Spray the bottom of an 8x8 pan (glass preferably) with non-stick cooking spray.
- Blend 1 cup flour, ½ cup butter and 2 tablespoon sugar in a food processor. If you don't have a food processor, you could cut in the butter with a pastry cutter or cheese grater.
- Press into the bottom of an 8-inch square pan. * I use glass to avoid the metallic taste of rhubarb with aluminum
- Bake at 325 degrees F (162 C) for 18-20 minutes or until lightly browned.
Filling
- Separate eggs
- Meanwhile, whisk 1 ½ cups sugar and 3egg yolks together, add 2 tablespoon flour
- Add ⅓ cup milk, rhubarb and tapioca.
- Turn up oven to 350 degrees F (176 degrees C)
- Pour rhubarb mixture over base (it's fine if it's still hot).
- Return to oven and bake 350 degrees F (176 degrees C). for 40- 60 minutes or until the filling it set. *baking time will depend on if you are using early spring rhubarb and what type of milk you use
Topping
- In a large mixing bowl, beat 3 egg whites to soft peaks with an electric mixer.
- Then add 3 tbsp. sugar and ¼ teaspoon cream of tartar and beat to stiff peaks, with an electric mixer.
- Spread meringue over the baked rhubarb and shortbread layers.
- Hint: use a butter knife to make little swirls
- Bake at 350 degrees for about 10 minutes or until lightly browned.
Garnish
- Sprinkle with finely chopped rhubarb and cinnamon, if desired.
Notes
-
- Use Cold Butter: Cold butter creates a flakier shortbread crust. If your butter is too soft, refrigerate the dough for 10 minutes before pressing it into the pan.
-
- Glass vs. Metal Pan: A glass baking dish is ideal for rhubarb desserts to prevent any metallic taste.
-
- Adjusting for Water Content: Early spring rhubarb has more water, so increase the tapioca starch to 2 tablespoons and bake for the full 60 minutes to ensure the filling sets properly.
-
- Frozen Rhubarb Tip: If using frozen rhubarb, thaw it and drain excess liquid then measure it before adding it to the filling.
-
- Egg White Prep: Make sure there’s no yolk in the egg whites, or they won’t whip up properly.
-
- Room Temperature Eggs: Let your eggs sit at room temperature for 20-30 minutes before whipping for maximum volume.
-
- Stiff Peaks Check: The meringue should be glossy and form stiff peaks that hold their shape when the beaters are lifted (see IMAGE 11).
-
- Preventing Meringue Weeping: Spread the meringue over hot filling, ensuring it touches the edges of the pan to seal in moisture and prevent weeping.
-
- Swirl for Texture: Use a butter knife or spatula to create peaks for a beautifully golden, textured top.
-
- Cooling Time: Let the torte cool completely before slicing to allow the layers to set.
Terri Gilson
I have pretty high standards when it comes to the recipes I create and I could not stop eating this bread! I had to make another loaf the next week because I love it so much!