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Rhubarb Dessert
Published 2:11pm Tuesday, June 28, 2011MMMMMMM…It’s Rhubarb time.
Summertime makes me think about
Rhubarb dishes. One of my favorite recipies
Is this Rhubarb Dessert with a meringue top.
I have tried others but they don’t seem to be
As moist so I go back to this recipe. I also
Freeze 4 cups in a quart bag so I’m ready
For a dessert in the winter as well.
Rhubarb Dessert
9 x 13 pan spray with Pam ,
Crust:
2 egg yolks
3 Tbsp sugar
1 stick butter
1 tsp vanilla
Mix together and add:
1 ½ cups flour
½ tsp salt
Mix until pebble like and pat into the
9 x 13 pan. (Don’t pre-bake)
Filling:
1 ½ cups sugar
4 Tbsp flour
1 cup cream
4 cups rhubarb
Mix well and pour over crust.
Bake 375 degrees 45 minutes.
Meringue for top
6 egg whites beat stiff
Adding 6 Tbsp of sugar a little at a time.
Along with a pinch of cream of tartar.
Put under broiler until top is a light tan.
Only takes a little bit so don’t walk away
From the broiler. Cool and keep in the
Refrigerator between serving.
