"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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.

Agnes Skarvold
Added: Wednesday, February 1, 2006



1 c. flour
2 T. sugar
c. butter


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


3 egg whites
c. sugar

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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