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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Hi-Lite Recipe

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This recipe for Rhubarb Hi-Lite is from The Bolme Family Cookbook 2006, 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:  
Crust:

1 c. flour
2 T. sugar
½ c. butter



Filling:

1 c. sugar
2 heaping T. flour
3 beaten egg yolks
1/3c. Carnation or cream
½ tsp. vanilla
3 c. rhubarb


Meringue:

3 egg whites
½ c. sugar
Directions:
Directions:
Combine crust ingredients and bake 20 mins. at 325º.

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

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