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Tante Heidi's Rhubarb Platz Recipe

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This recipe for Tante Heidi's Rhubarb Platz, by , is from Recipes from Algonquin , 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!

Contributor:  
Contributor:  
Rolf

Category:
Category:

Ingredients:  
Ingredients:  
Base:
2 cups flour
1 cup cold butter
2 Tbsp. sugar

Topping:
5 cups rhubarb cut into small pieces.
2 cups sugar
1/2 cup flour
1/2 tsp salt
1 cup milk
6 egg yolks

Meringue:
6 egg whites
1 tsp. vanilla
1/2 cup sugar
pinch salt

Directions:
Directions:
Base:
Grease a 12 inch x 16 inch cookie sheet.
Mix flour and sugar, cut in butter until crumbly.
Press into baking sheet and bake for 10 minutes at 350 F

Topping:
Beat egg yolks flour, sugar, salt and milk.
Fold in rhubarb and pour over baked crust
Bake for 30 - 45 minutes at 350 F.( until custard is set)

Meringue:
Beat egg whites, vanilla and salt until foamy.
Add sugar and beat until meringue stiffens and form peaks.
Spread meringue on baked platz and bake at 350 F until brown.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes preparation and 1 hour baking
Personal Notes:
Personal Notes:
A June/July birthday favorite for all the kids.

 

 

 

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