"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

rhubarb dessert Recipe

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This recipe for rhubarb dessert, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynnette Wenstad
Added: Thursday, July 26, 2007


1 c flour
2 T sugar
1/2 c butter
1/4 c chopped pecans
2 1/2 c rhubarb
3 egg yolks
1 c sugar
1/4 c cream
2 T flour

Mix first 4 ingredients and press into 8x8 pan. Bake 15-20 mins at 325.

Mix rest of the ingredients and pour over crust and bake 40 mins at 325.

Beat egg whites, add 6 T sugar until stiff. Pour over baked rhubarb and bake until brown.




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