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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 cup cold butter, cubed |
filling: |
2 cups sugar |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
6 egg yolks, lightly beaten |
1 cup heavy 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:
1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
2. In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
3. In a large 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. Yield: 12-15 servings.
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