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Rhubarb delight Recipe

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This recipe for Rhubarb delight is from The Rivard Family Cookbook Project, 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:  
Base: 2 cups flour,
1 cup margarine,
2 teaspoons sugar,
1/4 teaspoon salt.

Custard: 1 cup evaporated milk,
1/4 teaspoon salt,
4 tablespoons flour,
2 cup sugar,
6 egg yolks beaten,
6 cups of rhubarb.

Meringue: 6 egg whites slightly beaten,
6 tablespoons sugar,
2 teaspoons vanilla.
Directions:
Directions:
Mix base and press into 9 x 13 pan bake 350° for 10 minutes. Remove and cool.

Mixed custard ingredients very well together. Add rhubarb. Pour over base. Bake at 350° for one hour.

For meringue, beat with mixer the egg whites. Add sugar and vanilla spread on top of baked rhubarb custard. Bake 10 to 15 minutes on 350 degrees.

 

 

 

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