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Rhubarb Hi Light Recipe

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

Delores Hendrickson
Added: Sunday, September 4, 2005


1 c. sifted flour
1/2 c. butter
2 tbsp. butter
2 1/2 c. rhubarb

4 egg yolks
1/2 c. cream
1 tsp. vanilla
1 1/2 c. sugar
3 tbsp. flour

4 egg whites
8 tbsp. sugar
1 tsp. lemon juice

Mix first 3 ingredients. Pat in pan. Bake until light brown at 350. Cook rhubarb on stove top at low.

Beat 3 egg yolks, save whites for the meringue. Mix cream, vanilla, sugar, flour and add to rhubarb and cook until thick. Careful not to scorch! Pour over crust.

Beat 4 egg whites with 8 tablespoons of sugar. (Hint for meringe - put lemon juice and a few grains of salt before beating eggs at room temperature. Will make meringe hold shape and be less tough.)
Brown in oven.




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