Rhubarb Fluff: A Taste of Nostalgia

There are certain flavors that transport you instantly, a delicious Proustian madeleine for the palate. For me, rhubarb is one of those flavors. I can vividly recall the tart, vibrant stalks gracing my grandmother’s garden, their rosy hues hinting at the vibrant pies and crumbles that would soon grace our table. Rhubarb Fluff, with its surprising lightness and delightful tang, is a direct portal to those cherished childhood summers. It’s an old-fashioned charmer, a dessert that proves simplicity can be profoundly satisfying, especially when that unmistakable tartness of rhubarb is balanced just right.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16-24
• Yield: 1 9×13 inch dessert
• Dietary Type: Dessert

Ingredients

Here’s what you’ll need to capture that classic Rhubarb Fluff magic:

For the Base:

• 2 cups flour
• ½ cup margarine
• 1 tablespoon sugar

For the Rhubarb Layer:

• 5 cups rhubarb, cut into bite-sized pieces
• Boiling water (for blanching)

For the Filling:

• 6 egg yolks (reserve the whites for the topping)
• 2 cups sugar
• 6 tablespoons flour
• ¼ teaspoon salt
• 1 cup milk (a mix of half milk and half cream is ideal for richness)

For the Topping:

• 6 egg whites
• ½ cup sugar
• ¼ teaspoon cream of tartar

Equipment Needed

To bring this delightful dessert to life, you’ll want to have these on hand:

• A 9 x 13 inch baking pan
• A medium saucepan
• A large mixing bowl
• A whisk
• A measuring cup and spoons
• An oven
• A cooling rack

Instructions

Follow these steps carefully to create your Rhubarb Fluff masterpiece. Precision in measuring and timing will ensure a perfect outcome every time.

1. Prepare the Base: In a medium mixing bowl, combine the 2 cups of flour, ½ cup of margarine, and 1 tablespoon of sugar. Use your fingertips or a pastry blender to work the margarine into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your greased 9 x 13 inch baking pan.

2. Pre-bake the Base: Place the pan with the base into a preheated oven set to 350°F (175°C). Bake for 10 minutes. This initial bake helps create a sturdy foundation for the rest of the dessert.

3. Prepare the Rhubarb: While the base is pre-baking, place your cut rhubarb into a bowl. Pour boiling water over the rhubarb, just enough to cover it. Let it stand for 10 minutes. This step helps to soften the rhubarb and mellow its tartness slightly.

4. Drain the Rhubarb: After 10 minutes, drain the rhubarb thoroughly. You can do this by pouring it into a colander. Press gently to remove as much excess liquid as possible.

5. Assemble the Rhubarb Layer: Carefully spread the drained rhubarb evenly over the pre-baked crust in the 9 x 13 inch pan.

6. Prepare the Filling: In a clean large mixing bowl, beat the 6 egg yolks. Add the 2 cups of sugar and the ¼ teaspoon of salt to the egg yolks and continue beating until the mixture is well combined and slightly lighter in color.

7. Incorporate Wet Ingredients: Slowly whisk in the 1 cup of milk (or the milk and cream mixture) to the egg yolk and sugar mixture. Then, gradually whisk in the 6 tablespoons of flour until the filling is smooth and free of lumps.

8. Bake the Filling: Gently pour the filling mixture over the layer of rhubarb in the baking pan. Carefully place the pan back into the 350°F (175°C) oven. Bake for an additional 40 minutes. The filling should be set, but it may still have a slight wobble in the center.

9. Prepare the Topping: While the filling is baking, prepare the meringue topping. In a spotlessly clean large mixing bowl, beat the 6 egg whites with an electric mixer or a whisk until they begin to foam. Add the ¼ teaspoon of cream of tartar and continue beating until stiff peaks form.

10. Sweeten the Meringue: Gradually add the ½ cup of sugar to the beaten egg whites, about a tablespoon at a time, while continuing to beat. Keep beating until the meringue is stiff and glossy.

11. Top and Bake: Once the filling has baked for 40 minutes, carefully remove the pan from the oven. Spread the stiff meringue evenly over the hot filling, making sure to seal it to the edges of the pan to prevent shrinking.

12. Brown the Topping: Return the pan to the 350°F (175°C) oven and bake for another 10 minutes, or until the meringue topping is a beautiful golden brown.

13. Cooling: Remove the Rhubarb Fluff from the oven and place it on a cooling rack. Allow it to cool completely before slicing and serving. This is crucial for the dessert to set properly.

Expert Tips & Tricks

• Rhubarb Sweetness: As noted in the original recipe’s wisdom, modern rhubarb varieties tend to be sweeter than those of yesteryear. If you find your rhubarb particularly sweet, you might consider reducing the sugar in the filling by a quarter cup. It’s always a good idea to taste a raw piece of your rhubarb before starting to gauge its tartness.
• Meringue Perfection: Ensure your bowl and beaters are completely free of any grease or yolk when making the meringue. Even a tiny bit of fat can prevent the egg whites from whipping up to stiff peaks.
• Preventing Weeping: If you’re concerned about the meringue weeping (releasing liquid), a common trick is to sprinkle the topping with a little unsweetened shredded coconut before the final 10-minute bake. The coconut helps to absorb moisture and creates a lovely texture contrast.
• Even Baking: To ensure even baking, especially in older ovens, consider rotating the pan halfway through the filling bake time (at the 20-minute mark).

Serving & Storage Suggestions

Rhubarb Fluff is best served chilled or at room temperature. It slices beautifully once fully cooled, revealing its distinct layers. A dollop of whipped cream or a scoop of vanilla ice cream makes for a delightful accompaniment, further softening the rhubarb’s tartness and complementing the sweet meringue.

Leftovers can be stored, covered tightly, in the refrigerator for up to 3 days. The meringue may soften slightly over time, which is perfectly normal. It’s not recommended to freeze this dessert as the meringue texture can be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	285 kcal	14%
Total Fat	8 g	10%
Saturated Fat	1.9 g	10%
Cholesterol	72.9 mg	24%
Sodium	135.5 mg	6%
Total Carbohydrate	49 g	18%
Dietary Fiber	1.2 g	4%
Sugars	32.6 g	65%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the classic Rhubarb Fluff is wonderful on its own, feel free to experiment!

• Gluten-Free Base: For a gluten-free version, you could adapt the base by using a gluten-free flour blend. You might need to adjust the margarine or liquid slightly to achieve the right consistency for pressing into the pan.
• Fruit Additions: While rhubarb is the star, you could gently incorporate a cup of chopped strawberries along with the rhubarb for a “Strawberry-Rhubarb Fluff.” The strawberries will add sweetness and a different textural element.
• Nutty Crunch: As mentioned in the tips, adding shredded coconut to the topping before baking is a popular and delicious variation. You could also consider a sprinkle of chopped pecans or almonds on top of the rhubarb layer before adding the filling for a delightful crunch.

FAQs

Q: Why is my meringue weeping after baking?
A: Meringue weeping is often caused by excess moisture. Ensure you’ve beaten the egg whites to stiff peaks and gradually added the sugar. Baking in a slightly lower oven for a bit longer might also help. Adding shredded coconut before baking is a great preventative measure.

Q: Can I use fresh berries instead of rhubarb?
A: While this recipe is specifically designed for rhubarb, you could experiment with very tart berries like cranberries or a mix of berries. You may need to adjust the sugar in the filling as their natural sweetness varies greatly.

Q: My filling seems too runny after baking.
A: This can happen if the flour and eggs weren’t thoroughly mixed, or if the oven temperature was too low. Ensure your oven is accurately calibrated and that all ingredients for the filling are well incorporated. The filling should set up more as it cools.

Q: How do I know when the rhubarb is ready after soaking?
A: After soaking in boiling water for 10 minutes, the rhubarb should be slightly tender but still hold its shape. It shouldn’t be mushy.

Q: Can I make the base ahead of time?
A: Yes, you can prepare the base and press it into the pan a day in advance. Cover it tightly and store it in the refrigerator. You can then proceed with the recipe as directed, pre-baking it just before assembling the rest of the dessert.

Final Thoughts

Rhubarb Fluff is more than just a dessert; it’s a culinary hug from the past. Its unique combination of tartness, sweetness, and comforting textures makes it a timeless favorite. Whether you’re revisiting cherished memories or discovering this gem for the first time, I encourage you to gather your ingredients and bake a pan. Share it with loved ones, savor each bite, and let the delightful tang of rhubarb transport you. It’s a simple pleasure, perfectly suited for an afternoon tea or a cozy family gathering.