Rhubarb Meringue Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
2 TBS. sugar
1 cup cold butter
Filling:
2 cups sugar
1/3 cup all-purpose flour
1 tsp. salt
6 egg yolks, beaten
1 cup whipping cream
5 cups sliced fresh or frozen rhubarb
Meringue:
1/2 tsp. cream of tartar
1 1/2 cups sugar
1 tsp. vanilla extract
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Directions: |
Directions:Combine flour and sugar, cut in butter until crumbly. Press into 13x9 inch baking dish. Bake at 350º for 20 minutes. Cool on a wire rack while preparing filling.
In a bowl combine the sugar flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350º for 50 to 60 minutes or until set.
In a mixing bowl beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar a TBS at a time until stiff peaks form. Beat in vanilla.
Spread over hot filling.
Bake for 12-15 minutes or until golden brown.
Cool on wire rack.
Refrigerate for 1-2 hours before serving
Refrigerate leftovers |
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Personal
Notes: |
Personal
Notes: Have the Meringue ready before the custard part is done baking. Put Meringue on while still hot to prevent the Meringue from shrinking.
It takes about 20 minutes to make Meringue
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