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Submitted by: Jessica Moch
Rated: 5 out of 5 by 2 members |
Prep Time: 20 Minutes
Cook Time: 1 Hour 5 Minutes |
Ready In: 1 Hour 25 Minutes
Yields: 12 servings |
"I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. --Jessica Moch Bismarck, North Dakota"
INGREDIENTS:
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2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, beaten |
1 cup whipping cream
5 cups sliced fresh or frozen
rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract |
DIRECTIONS:
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1. |
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 20 minutes. Cool on a wire rack while preparing filling. In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350 degrees F for 50-60 minutes or until set. |
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2. |
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. |
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