Ingredients

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 cup unsalted butter , cold
• 2 cups white sugar
• 1 cup heavy cream
• 6 eggs yolks
• 0.33 cups all-purpose flour
• 1 teaspoon salt
• 5 cups thinly sliced rhubarb
• 2 cups thinly sliced strawberries
• 6 eggs whites
• 0.5 teaspoons cream of tartar
• 0.75 cups white sugar
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.
4. 4 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.
5. 5 Bake in the heated oven until filling is set, 50 to 60 minutes.
6. 6 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.
7. 7 Bake in the heated oven until meringue is pale golden brown, about 15 minutes more. Cool to room temperature, then chill to serve.

Nutrition per serving