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Rhubarb Meringue Dessert Recipe

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This recipe for Rhubarb Meringue Dessert is from Two Best Friends' Family Favorites and More, 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:
2 cups flour
2 tbsp. sugar
1 cup cold butter

Filling:
2 cups sugar
1/3 cup flour
1 tsp. salt
6 large egg yolks, beaten
1 cup whipping cream
5 cups sliced fresh or frozen rhubarb, thawed






Meringue:
6 large egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1 tsp. vanilla
Directions:
Directions:
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13 x 9 inch baking dish. Bake at 350ºF for 20 minutes. Cool on wire rack while preparing filling. Combine the sugar, flour and salt. Stir in the egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350ºF for 50 to 60 minutes or until set. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12 to 15 minutes or until golden brown. Cool on wire rack. Refrigerate for 1 to 2 hours before serving. Refrigerate leftovers.

 

 

 

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