Rhubarb Fluff Recipe

A light and creamy dessert featuring tart rhubarb mixed with whipped cream and marshmallows, creating a sweet and tangy fluffy treat perfect for any occasion.

Ingredients

• 2 cups all purpose flour
• 1/2 cup margarine
• 1 tablespoon granulated sugar
• 5 cups chopped rhubarb
• 6 egg yolks
• 2 cups granulated sugar
• 6 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1 cup milk
• 6 egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Step 1: Craft the Crust
   Gather your flour, margarine, and a bit of sugar for a sweet touch. Mix them up until they're perfectly combined and have a crumbly texture. Press this mixture into your trusty 9 x 13-inch pan, spreading it evenly to coat the bottom. Pop it into a preheated oven at 350°F (175°C) and let it bake for about 10 minutes to form a lovely golden base. Once it’s done, take it out and let it cool a bit while you move on to the next part.

2. Step 2: Prep the Rhubarb
   Grab your chopped rhubarb and pour some boiling water over it. This little trick helps to soften the rhubarb slightly. Allow it to sit for a good 10 minutes before draining it thoroughly. Once drained, lay the rhubarb over your cooled crust, making sure it’s evenly distributed for every bite to have that tangy goodness.

3. Step 3: Whip Up the Filling
   In a mixing bowl, combine the egg yolks with sugar and a pinch of salt, beating them until they’re well blended. Slowly introduce the milk-cream blend, followed by the flour, ensuring the mixture gets nice and smooth. Once ready, pour this creamy concoction over the rhubarb-topped crust. Return the dish to the oven and let it bake for around 40 minutes, or until you notice the filling has set beautifully.

4. Step 4: Master the Meringue
   While the filling is hanging out in the oven, focus on the meringue. Beat the egg whites and cream of tartar together until you achieve those proud, stiff peaks. Gradually introduce sugar, beating until the meringue is glossy and holds its shape. Spread this fluffy cloud evenly over your baked filling, making sure it covers every inch.

5. Step 5: Golden Finishing Touch
   Slide your meringue-topped creation back into the oven, keeping it at 350°F (175°C) for about 10 minutes. You’ll know it’s ready when the meringue turns a beautiful shade of golden brown. For an added twist, sprinkle some coconut over the meringue before baking; this helps keep it from weeping. Once done, let your masterpiece cool down before slicing and serving. Enjoy the delightful layers with friends and family!

Notes

Cooking can sometimes feel like a grand adventure with a few unexpected twists. One common hiccup with rhubarb fluff is not draining the rhubarb thoroughly after soaking. Too much moisture can lead to a soggy crust. An easy fix? Use a sieve and let it sit for a minute or two longer to shake off excess water.

Another pitfall is over-beating the meringue, which turns it dry and lumpy instead of soft and glossy. Take it slow; when the peaks stand firm but gentle, you’ve hit the sweet spot.

And who hasn’t forgotten to let the crust cool before adding the rhubarb? Rushing this step can cause the base to crumble. Just a smidge of patience here can make a world of difference. Little adjustments like these will make your dessert not just delightful to eat but a joy to make!