"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Rhubarb Dessert Recipe

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This recipe for Rhubarb Dessert, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 T. sugar
2 c. flour
1/2 c. butter or margarine

5 c. rhubarb, cut fine
salt

Custard:
6 egg yoks, beat slightly
1 c. thick cream
2 c. sugar
1/2 t. salt
1/2 c. flour
1 t. vanilla
red food coloring, 3-4 drops

Meringue:
1/2 t/ cream of tartar
1/2 t. vinegar
6 egg whites
3/4 c. sugar, added gradually
1 t. vanilla
1/4 t. salt

Directions:
Directions:
Blend together the first 3 ingredients (sugar, flour and butter). Grease bottom of 9 x 13 pan, and press into pan. Bake 15 minutes at 350 degrees.
Remove from the oven and add the cut-up rhubarb and sprinkle lightly with salt.
Combine the custard ingredients and pour over rhubarb.
Bake 45 minutes at 350 degrees.
Prepare the meringue and pile on the rhubarb, tight to the edge of the pan. Bake an additional 15 minutes.

Personal Notes:
Personal Notes:
This is my favorite rhubarb dessert!

 

 

 

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