"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Rhubarb Hi Light Recipe

  Tried it? Rate this Recipe:


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

Delores Hendrickson
Added: Sunday, September 4, 2005


1 c. sifted flour
1/2 c. butter
2 tbsp. butter
2 1/2 c. rhubarb

4 egg yolks
1/2 c. cream
1 tsp. vanilla
1 1/2 c. sugar
3 tbsp. flour

4 egg whites
8 tbsp. sugar
1 tsp. lemon juice

Mix first 3 ingredients. Pat in pan. Bake until light brown at 350. Cook rhubarb on stove top at low.

Beat 3 egg yolks, save whites for the meringue. Mix cream, vanilla, sugar, flour and add to rhubarb and cook until thick. Careful not to scorch! Pour over crust.

Beat 4 egg whites with 8 tablespoons of sugar. (Hint for meringe - put lemon juice and a few grains of salt before beating eggs at room temperature. Will make meringe hold shape and be less tough.)
Brown in oven.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!