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    You are in: Home / Recipes / Rhubarb Meringue Recipe
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    Rhubarb Meringue

    Average Rating:

    3 Total Reviews

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    • on June 03, 2009

      Thanks so much for sharing this recipe! I've looked for years for one like this given to me by a farmer's wife - it was the best! Her's used pie crust topped with lattice. The meringue-like filling would bubble up and crisp. The filling was a wonderful combination of the sweet/sour goodness that rhubarb has... Your recipe is the closest yet, and I'm truly thankful for it! Thanks!

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    • on June 13, 2007

      This was okay. The crust had great flavor, but really crumbled when I tried to get it out of the pan. The custard didn't fluff up at all and just carmelized on top of the crust. Good flavor, but I think it needs improvements. Thank you.

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    • on June 03, 2007

      Such a simple recipe w/a wonderful outcome! I got the 1st batch of my abundant summer-long rhubarb supply Fri nite from my friend *Magga* & her garden, so I made your recipe Sat in a 10-in rd baking dish. I used an extra cup of rhubarb as you suggested & added 1 tsp of vanilla to the custard (my choice). I esp like the sugar cookie bottom crust & the way the custard bakes to create a crunchy pie-like frame of the dish. What a treat WIC! I am so glad I found it right at the start of summer. Thx for sharing this recipe w/us. Yum! :-)

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    Nutritional Facts for Rhubarb Meringue

    Serving Size: 1 (138 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 441.8
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 2.6 g
    Cholesterol 79.3 mg
    Sodium 207.6 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 1.7 g
    Sugars 55.8 g
    Protein 5.4 g


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