Close this window

Rhubarb Meringue Dessert

Recipe for 11X 15 baking dish….“(measures are for 9 X 9 baking pan)”

Crust:
1 cup butter (½ cup)
2 cups flour (1 cup)
3 Tblsp. sugar (2 Tblsp.)

Mix together with a fork or pastry blender and press in an 11x 15 baking dish. Bake at 350 degrees for 20 minutes. Cool.

Filling:
6 cups chopped, fresh rhubarb (3 cups)
6 beaten egg yolks –save the whites (3 egg yolks)
2½ cups sugar (1¼ cups)
5 Tblsp. flour (2½ Tblsp.)
optional -1 cup whipping cream (½ cup) *I don’t usually add the cream.

In a heavy bottomed sauce pan, bring to a simmer and stir until bubbly and thick.

Add a 1½ tsp. of vanilla and 2 Tblsp. butter (1 tsp. vanilla and 1 Tblsp. butter)

Mix together and pour over cooled crust.

Meringue:
6 egg whites (3)
¾ cup sugar (6 Tblsp.)
optional – ½ cup flaked coconut (¼ cup)

Beat egg whites, slowly adding sugar 1Tblsp. at a time, until firm peaks form.
Swirl meringue over hot filling. Sprinkle with coconut, if you’d like coconut.
Place in oven and broil until meringue is lightly browned. WATCH IT!

Notes: ½ recipe in parentheses makes a dandy 9 X 9 for the family!

Close this window