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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Meringue Dessert Recipe

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This recipe for Rhubarb Meringue Dessert is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BASE
2¼ c flour
¼ brown sugar
1 c butter
pinch salt

FILLING
6½ c chopped rhubarb, fresh is best but can be done with frozen
1 c whipping cream
6 egg yolks
1 tsp vanilla
6 T flour

TOPPING OF CHOICE
Meringue:
6 egg whites
3 T water
½ c sugar
½ tsp cream
OR
Crumb topping:
1½ c oatmeal
1 c brown sugar
1 c flour
1 c butter
1 c chopped walnuts or pecans
1 tsp cinnamon
Directions:
Directions:
Mix BASE ingredients and press into 9x13" pan and bake at 350º for 8 minutes.
Pour FILLING over base and bake another 35-45 minutes. Mix your choice of topping and spread over partially baked filling. It should still be a little jiggly. Bake another 15 minutes. Let set for an hour. It can be eaten warm but also good cooled first. It has best texture the day you make it, but chances are you'll never know if its also good the next day. Yes, it's that good.
Number Of Servings:
Number Of Servings:
16 servings or 12 generous
Preparation Time:
Preparation Time:
20-30 min

 

 

 

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