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Rhubarb Cream Dessert Recipe

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This recipe for Rhubarb Cream Dessert is from Our Families Cooking with Love, 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:
1/2 c butter
1 1/2 c flour
pinch salt
3 T sugar

Filling:
2 c rhubarb
1 c sugar
2 T cornstarch
2 egg yolks
pinch salt
1/4 c cream

Meringue:
3 egg whites
1/4 tsp cream of tartar
3/4 c sugar
Directions:
Directions:
Crust:
Mix all ingredients like pie crust, press into the bottom of the pan. Bake at 350º for 10 minutes; remove from oven and set aside.

Filling:
In a medium saucepan melt butter, add rhubarb and sugar. Cook until rhubarb is tender and soft. Combine cream, egg yolks, salt and cornstarch; mix well together so there are no lumps from the starch. Add to rhubarb mixture and cook about 2 minutes; until thickened. Pour into shell. and top with meringue.

Meringue:
In a large cold bowl; combine egg whites and cream of tartar. Beat with an electric mixer on medium until foamy. Add sugar and beat on high until stiff peaks form that won't fall. Carefully spoon onto of rhubarb mixture.

Bake at 350º for 10 minutes or just until peaks turn golden brown.

Note: Separate eggs when cold and low to come to room temperature.
Place your bowl and beaters in the refrigerator to cool before whipping egg whites, helps them stiffen faster.

Double recipe for a 9 x 13 pan.

 

 

 

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