Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 2 Tbsp white sugar
  • 1/2 cup butter (cold, cut in to cubes)
  • 4 egg yolks
  • 1 1/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream (could substitute full-fat evaporated milk)
  • 3 cups rhubarb (smaller dice for individual servings, diced)
  • 4 egg whites (at room temperature)
  • 1/2 cup white sugar

Instruction

  • Preheat your oven to 325° F. and place ramekins on a baking sheet to catch any drips.
  • For the base: Add all ingredients to a medium bowl and using a pastry cutter, two knives or a fork, cut the butter in to the flour and sugar until it's a coarse meal. Press in to ramekins (or a 9x9-inch pan). Bake for 15-20 minutes at 325° F. or until set.
  • Remove from oven and raise oven temperature to 350° F. Allow base to cool 5 minutes or so.
  • For the filling: Combine all ingredients in a medium bowl. Spoon over cooked base. (*Note, filling doesn't rise much during baking. It's more a case of setting. You can fill your ramekin near the top, allowing a little rising room). Bake in 350° oven for 30 minutes (for individual ramekins) to 40 minutes (for 9x9-inch pan), or until set.
  • For the meringue: In a large bowl, or the bowl of a stand mixer, beat the egg whites until soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spoon over hot filling. Bake in 350° F. oven for 10-15 minutes, or until golden.