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Rhubarb Hi-Lite Recipe

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This recipe for Rhubarb Hi-Lite, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Agnes Skarvold
Added: Wednesday, February 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

1 c. flour
2 T. sugar
c. butter



Filling:

1 c. sugar
2 heaping T. flour
3 beaten egg yolks
1/3c. Carnation or cream
tsp. vanilla
3 c. rhubarb


Meringue:

3 egg whites
c. sugar

Directions:
Directions:
Combine crust ingredients and bake 20 mins. at 325.

Put rhubarb over baked crust. Pour filling mixture over all. Bake 45 mins. at 350.

Beat egg whites and sugar until stiff peaks. Place on top of filling and brown at 400.

Personal Notes:
Personal Notes:
Shirley likes to add a little lemon or orange extract to both the filling and the meringue because that's what her mother did.

 

 

 

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