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Rhubarb Fluff Recipe

Delicious Rhubarb Fluff Recipe: A Must-Try Spring Delight

A delightful Rhubarb Fluff recipe featuring creamy layers, a buttery crust, and fluffy meringue peaks. Perfect for spring celebrations and easily adaptable for gluten-free and vegan diets.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour substitute with whole wheat flour for a hearty twist
  • 1/2 cup margarine for richer taste, use butter instead
  • 1/4 cup granulated sugar swapping for brown sugar gives a deeper flavor
Filling
  • 4 cups chopped rhubarb substitute with strawberries if needed
  • 3 egg yolks egg yolks for a vegan option, silken tofu works wonderfully
  • 1 cup milk try using almond or oat milk for a lactose-free version
  • 1/2 teaspoon salt enhances the overall flavor of the filling
Meringue
  • 3 egg whites egg whites opt for pasteurized egg whites for safety
  • 1/4 teaspoon cream of tartar lemon juice or vinegar can serve as a substitute
Optional Add-ins
  • 1/2 cup shredded coconut adds a delightful twist to the dessert

Equipment

  • Mixing Bowl
  • Pastry cutter
  • 9x13 inch pan
  • Medium Saucepan

Method
 

Preparation Steps
  1. Begin by combining all-purpose flour, margarine, and granulated sugar in a large mixing bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  2. Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes, or until it's lightly golden around the edges.
  3. In a medium saucepan, bring water to a boil, then add the chopped rhubarb. Allow it to simmer for about 10 minutes, until the rhubarb is soft and tender.
  4. Spread the softened rhubarb evenly over the cooled crust. Make sure to distribute it well.
  5. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is smooth and creamy. Gradually blend in the milk and a spoonful of flour.
  6. Pour the prepared filling over the rhubarb layer, ensuring it's evenly distributed. Bake for approximately 40 minutes.
  7. In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add sugar until glossy.
  8. Spread the fluffy meringue evenly over the baked filling and return to the oven for an additional 10 minutes.
  9. Once golden, remove the dessert from the oven and allow it to cool completely in the pan.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure mixing bowls are clean and dry. Store any leftovers in an airtight container in the fridge for up to 3 days.

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