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Rhubarb Custard Dessert Recipe

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This recipe for Rhubarb Custard Dessert, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Johnson
Added: Wednesday, April 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1/2 c. butter
1/2 c. brown sugar
5 c. chopped rhubarb
6 egg yolks, beaten (save whites for meringue topping)
2 c. sugar
1 c. half and half
6 tbsp. flour
Meringue topping:
6 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
1 tbsp. cornstarch

Directions:
Directions:
Mix 1 c. flour, butter and brown sugar until coarse crumb texture. Press in a 9 x 13 in. pan. Sprinkle rhubarb over crust. Combine all other ingredients and pour over rhubarb. Bake at 325 for 45 min. to 1 hour or until set.
For meringue: With an electric mixer beat egg whites and cream of tartar till foamy. Gradually add sugar, 1/4 c. at a time. Beat until very stiff. Sprinkle in cornstarch and beat until blended. Spread meringue over dessert, sealing to pan's edge. Bake at 350 10-15 min., until browned on peaks. Cool gradually and avoid drafts. When cooled, keep refrigerated.

 

 

 

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