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Rhubarb Dessert Recipe

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

Contributor:  
Contributor:  
Maxine Rottluff Bickett
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 C. flour
1/2 C. butter
2 T. sugar
pinch salt.
FILLING:
1-1/4 C. sugar
1/3 C. cream
2 T. flour
2-1/2 C. rhubarb
3 eggs, separated
3 T. sugar

Directions:
Directions:
CRUST:
Blend all ingredients until crumbly. Pack into a 9x9 inch pan. Bake at 325 degrees for 20 minutes.
Remove from oven.
FILLING:
While crust is baking combine sugar, flour and cream in heavy saucepan. Heat until warm.
Beat egg yolks and add to saucepan. Cook until thick.
Add rhubarb.
Pour over baked crust.
Beat egg whites until stiff peaks form. Add sugar, one T. at a time until well combined.
Spread over hot filling.
Bake at 350 degrees until merange in nicely browned.
Best if chilled before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes plus chillling time.
Personal Notes:
Personal Notes:
Maxine is the third child of Fritz and Pearl Rottluff. Fritz was a younger brother of my Mother, Ida Rottluff Warns.

 

 

 

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