Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Additional Time:
1 hr
Total Time:
2 hrs 55 mins
Servings:
10
Yield:
1 (9×13-inch) dessert
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Whisk 2 cups flour and 2 tablespoons sugar together in a bowl. Cut in cold butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Press crust into the bottom and up sides of the prepared baking dish.
Bake in the preheated oven until lightly browned, about 20 minutes.
Combine 2 cups sugar, cream, egg yolks, 1/3 cup flour, and salt in a large bowl until well combined; stir in rhubarb and strawberries. Pour filling into the baked crust.
Bake in the heated oven until filling is set, 50 to 60 minutes.
Meanwhile, beat egg whites and cream of tartar in a large glass, metal, or ceramic bowl with an electric mixer on medium-high speed until soft peaks form; gradually beat in 3/4 cup sugar until glossy and stiff peaks form. Beat in vanilla extract. Remove dessert from oven; top with meringue, swirling and lifting spatula to make decorative peaks and swirls.
Bake in the heated oven until meringue is pale golden brown, about 15 minutes more. Cool to room temperature, then chill to serve.
Nutrition Facts (per serving)
| 640 | Calories |
| 30g | Fat |
| 86g | Carbs |
| 8g | Protein |
