"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Custard Dessert Recipe

  Tried it? Rate this Recipe:


This recipe for Rhubarb Custard Dessert, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Johnson
Added: Wednesday, April 30, 2008


1 c. flour
1/2 c. butter
1/2 c. brown sugar
5 c. chopped rhubarb
6 egg yolks, beaten (save whites for meringue topping)
2 c. sugar
1 c. half and half
6 tbsp. flour
Meringue topping:
6 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
1 tbsp. cornstarch

Mix 1 c. flour, butter and brown sugar until coarse crumb texture. Press in a 9 x 13 in. pan. Sprinkle rhubarb over crust. Combine all other ingredients and pour over rhubarb. Bake at 325 for 45 min. to 1 hour or until set.
For meringue: With an electric mixer beat egg whites and cream of tartar till foamy. Gradually add sugar, 1/4 c. at a time. Beat until very stiff. Sprinkle in cornstarch and beat until blended. Spread meringue over dessert, sealing to pan's edge. Bake at 350 10-15 min., until browned on peaks. Cool gradually and avoid drafts. When cooled, keep refrigerated.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!