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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Absolutely delicious! This old fashioned dessert never fails to please. Being a very very old recipe, one has to keep in mind that todays rhubarb is so much sweeter, you may wish to cut the sugar back to one cup or possibly one and a quarter cups ... depending on just how much sweetness you prefer. Ingredients:
2 cups flour |
1/2 cup margarine |
1 tablespoon sugar |
5 cups rhubarb (cut) |
6 egg yolks (reserve whites for topping) |
2 cups sugar |
6 tablespoons flour |
1/4 teaspoon salt |
1 cup milk (mix of half milk and half cream) |
6 egg whites |
1/2 cup sugar |
1/4 teaspoon cream of tartar |
Directions:
1. BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
2. Bake at 350 for 10 minutes.
3. RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
4. Spread drained rhubarb over baked crust.
5. FILLING, beat egg yolks, sugar and salt.
6. Add the cream/milk slowly and then the flour.
7. Pour over rhubarb and bake another 40 minutes at 350.
8. TOPPING, beat egg whites and cream of tartar until stiff.
9. Gradually add sugar making a stiff meringue.
10. Spread over top and bake at 350 10 minutes or until a golden brown.
11. NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.
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