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Layers of Rhubarb and Raspberry Meringue Dessert

Warm Rhubarb and Raspberry Meringue Dessert

Janice Pattie
A delicious combination of a trifle and a meringue dessert. Soft sponge is topped with fruit, custard and then a crisp meringue is baked on top.
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Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine British
Servings 6
Calories 752 kcal


  • 300 grams long stalks of outdoor grown rhubarb
  • 1 tbsp caster sugar
  • 4 trifle sponges Substitute 80 g of vanilla sponge cake
  • 3 tbsp raspberry coulis Substitute raspberry jam/jelly
  • 2 tbsp oat crumble Optional

For the custard

  • 1 litre whole milk
  • 2 tbsp custard powder
  • 1 tbsp sugar

For the meringue

  • 3 egg whites
  • 125 g caster sugar


  • Cut the rhubarb into even sized pieces and place in a single layer in an ovenproof dish or baking tray, sprinkle with 1 tbsp caster sugar and roast at 200C for about 10-15 minutes until soft.
  • Place the trifle sponges in the base of an ovenproof dish, pour the raspberry coulis or jam evenly over the trifle sponges and then cover them with the rhubarb and the juices that have gathered in the bottom of the roasting dish.
  • Scatter over the oat crumble (optional).
  • Make the custard according to the instructions on the packaging and pour over the rhubarb.
  • Whisk the egg whites until they are stiff, gradually whisk in the sugar until glossy. Pile the meringue on top of the custard and bake in the oven at 160C for 30 minutes, until golden brown.
  • Serve warm with cream or creme fraiche.


Calories: 752kcalCarbohydrates: 162gProtein: 14gFat: 6gSaturated Fat: 2gCholesterol: 217mgSodium: 1116mgPotassium: 406mgFiber: 2gSugar: 102gVitamin A: 370IUVitamin C: 5mgCalcium: 197mgIron: 6mg