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Rhubarb Dessert Recipe

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

Jean Wilcke
Added: Friday, July 24, 2009


2 C. flour
1 C. butter
2 T. sugar
pinch of salt

4 T. butter
4 C. diced rhubarb
2 c. sugar
4 beaten egg yolks
1/2 C. Half & Half cream

1/2 C. sugar
1/4 tsp. salt
4 T. cornstarch

In a 9x13 pan, prepare a crust of the first 4 ingredients and press in the pan. Bake 350 for 10 minutes.

While it is baking, make a rhubarb creme. Melt 4 T. butter in saucepan. Add diced rhubarb and 2 C. sugar. Stir all together and cook slowly until tender. Then add beaten egg yolks blended with 1/2 C. sugar, 1/4 tsp. salt, 4 T. cornstarch and 1/2 C of Half & Half cream. Cook until thickened and pour over crust. Make your favorite meringue and put on the dessert and bake.

Mix 1/2 C. sugar with 1 T. cornstarch and 1/8 tsp. salt in a microwave bowl. Slowly add 1/2 C. water. Cook in microwave until thickened (like wallpaper paste) Cool in refrigerator. Beat egg whites until stiff but NOT DRY. Keep beating and gradually add the cooled mixture. Beat until glossy and peaks hold. Bake 350 until golden brown.

Personal Notes:
Personal Notes:
This is my rhubarb pie recipe doubled, so you can make a pie by just using half of the recipe.




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