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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma Winnie's Rhubarb Dessert Recipe

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This recipe for Grandma Winnie's Rhubarb Dessert, by , is from Our Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marisa Freeman


1/2 lb butter
2 cups flour
2 Tbsp sugar

6 egg yolks
2 cups sugar
4 tsp flour
1 cup cream
1 tsp vanilla
5 cups chopped rhubarb

6 egg whites - cold
12 Tbsp sugar
1/4 tsp cream of tartar

Preheat to 350. Mix crust ingredients, bake at 350 for 10 minutes. Mix all filling ingredients except rhubarb. Fold in rhubarb, put on top of crust. Bake another 40 minutes. Whip meringue ingredients until it forms peaks (takes a while). Once peaking, spoon on top of the rhubarb mixture and bake another 10 minutes, or until the meringue begins to turn slightly golden brown.

Personal Notes:
Personal Notes:
Even better the next day after being refrigerated.




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