"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Meringue Dessert Recipe

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This recipe for Rhubarb Meringue Dessert, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hilda Crilly
Added: Sunday, January 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
2 tablespoons sugar
1/2 cup butter
5 cups rhubarb, chopped
4 egg yolks
2 cups sugar
4 tablespoons flour
1/4 teaspoon salt
1 cup evaporated milk or cream

Directions:
Directions:
Mix flour, sugar, and butter like a pie crest. Pat into 9 x 13 cake pan. Bake 20 minutes at 350. Beat egg yolks, add milk, add sifted sugar, flour, and salt. Mix in rhubarb. Pour over crust, and bake 45 minutes in 350 oven. Prepare meringue of 4 egg whites, 5 tablespoons sugar. Put over cake, bake until brown, approximately 8-10 minutes.

Personal Notes:
Personal Notes:
Optional suggestion: Moisten 1 tablespoon cornstarch with a small amount of water and stir into 1/2 cup boiling water. Stir until thick and clear. Let it cool, and add to meringue.

 

 

 

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