Delicious Rhubarb Fluff

Here’s my favorite rhubarb fluff recipe, with a light and creamy texture, fresh chopped rhubarb, and a sweet whipped topping that makes it perfect for spring gatherings.

This rhubarb dessert has been my go-to recipe whenever I spot the first rhubarb stalks at the farmers market. I always make an extra batch because my kids ask for seconds, and honestly, it tastes even better the next day straight from the fridge.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store or farmers market, and either one will work great in this recipe. While the red stalks tend to be a bit sweeter and are often preferred for their color, green rhubarb is just as tasty in desserts. Look for stalks that are firm and crisp – if they’re floppy or limp, they’re past their prime. Before using your rhubarb, remember to trim off the leaves (they’re not edible) and give the stalks a good wash, then cut them into even-sized pieces so they’ll cook uniformly in your fluff.

Options for Substitutions

While this classic rhubarb dessert has some ingredients that are essential, there are a few substitutions you can try:

• Margarine: You can easily swap margarine for the same amount of butter. In fact, butter will give you an even better, richer taste in the crust.
• Rhubarb: Fresh rhubarb is best, but frozen works too – just thaw and drain it well first. Note that you can’t substitute other fruits here as rhubarb’s unique tartness is key to this recipe.
• Milk and cream blend: If you don’t have cream, whole milk works fine on its own. You can also use half-and-half instead of the milk-cream mixture.
• Cream of tartar: If you’re out of cream of tartar, use 1/2 teaspoon of lemon juice or white vinegar instead – it helps stabilize the egg whites for the meringue.
• Eggs: The eggs are crucial for this recipe – both yolks and whites. There’s no good substitute as they’re essential for the custard and meringue structure.

Watch Out for These Mistakes While Baking

The success of rhubarb fluff largely depends on properly handling the meringue – one common mistake is beating egg whites while there’s even a tiny bit of yolk or grease present, which will prevent them from forming stiff peaks. To avoid this, use a clean, dry bowl and make sure no egg yolk sneaks in when separating your eggs. Another crucial error is underbaking the rhubarb filling – it needs to be completely set before adding the meringue, or you’ll end up with a soupy mess underneath. When it comes to the meringue itself, don’t rush adding the sugar – sprinkle it in gradually while beating to ensure it dissolves completely, preventing any graininess in your final product. For the best texture, avoid overworking the crust mixture – stop mixing as soon as it resembles coarse crumbs, as overmixing will result in a tough, chewy base rather than a tender, flaky one.

What to Serve With Rhubarb Fluff?

This light and airy rhubarb dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance out the natural tartness of the rhubarb. If you’re serving it for afternoon tea, a cup of Earl Grey or chamomile tea makes a lovely companion to this sweet treat. Since this dessert is already pretty rich and creamy, you might want to add some fresh berries on the side – strawberries are especially nice since they’re rhubarb’s classic partner in crime. For an extra special touch, try serving it with a drizzle of warm caramel sauce or a sprinkle of toasted sliced almonds on top.

Storage Instructions

Keep Fresh: This rhubarb fluff dessert needs to be kept in the refrigerator due to its meringue topping and creamy filling. Place it in an airtight container and it’ll stay good for up to 3 days. The meringue might soften a bit over time, but the flavor will still be wonderful.

Make Ahead: You can prepare the rhubarb filling a day in advance and store it in the fridge. However, I recommend making the meringue topping fresh on the day you plan to serve it – this way you’ll get that perfect light and fluffy texture that makes this dessert so special.

Leftovers: While this dessert is best enjoyed within the first day or two, any leftovers should be covered loosely with plastic wrap or aluminum foil and kept in the fridge. I don’t recommend freezing this dessert as the meringue texture won’t hold up well after thawing.

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 350-400 g

Ingredients

For the base:

• 1/2 cup margarine
• 2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 tbsp sugar

For the rhubarb layer:

• 5 cups chopped rhubarb (cut into 1-inch pieces)

For the filling:

• 2 cups sugar
• 1/4 tsp salt
• 6 egg yolks
• 6 tbsp all-purpose flour
• 1 cup milk (whole milk for richness)

For the meringue:

• 1/2 cup sugar
• 6 egg whites (separated from yolks when cold, then brought to room temperature)
• 1/4 tsp cream of tartar

Step 1: Prepare the Base

Begin by mixing together flour, margarine, and sugar until well combined.

Press this mixture evenly into a greased 9 x 13-inch pan to form the base.

Bake in a preheated oven at 350°F (175°C) for 10 minutes.

Once baked, remove from the oven and set aside to cool slightly.

Step 2: Prepare the Rhubarb Layer

While the base is cooling, pour boiling water over the rhubarb and let it stand for 10 minutes.

Then, drain the rhubarb thoroughly.

Spread the drained rhubarb evenly over the baked crust, ensuring it’s distributed in an even layer.

Step 3: Make the Filling

In a mixing bowl, beat together the egg yolks, sugar, and a pinch of salt until well combined.

Slowly add in the cream or milk, followed by the flour.

Mix until the filling mixture is smooth.

Pour this over the rhubarb layer in your pan.

Return the dish to the oven and bake for an additional 40 minutes at 350°F (175°C) until the filling is set.

Step 4: Prepare the Meringue Topping

While the filling is baking, beat the egg whites and cream of tartar together until stiff peaks form.

Gradually add sugar to the egg whites, continuing to beat until a stiff meringue is achieved.

Spread this meringue evenly over the baked filling, ensuring it covers the entire surface.

Step 5: Final Baking and Optional Finishing Touch

Bake the meringue-topped rhubarb dessert in the oven at 350°F (175°C) for another 10 minutes, or until the meringue is a golden brown.

As an optional step, you can sprinkle coconut over the meringue before baking; this helps prevent the egg whites from ‘weeping.’ Once baked, remove from the oven and allow to cool before serving.