Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust

• Crust
• 1 cup butter, softened
• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 1 cup brown sugar, packed
• Filling
• 8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
• Custard
• 6 egg yolks (whites are used in the meringue)
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1/2 cup milk or 1/2 cup cream
• 1/2 cup flour
• Meringue
• 6 egg whites
• 1/4 cup sugar (2 tsp at a time)
• 1/4 teaspoon salt
• 1 teaspoon vanilla

1. Preheat oven to 350; butter a 13x9 pan.
2. Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
3. While that is cooking, cut up the rhubarb.
4. In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
5. When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
6. While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
7. At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
8. Brown for five minutes; set the timer--it can burn very quickly!
9. VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.

crust, butter, white flour, whole wheat flour, brown sugar, filling, rhubarb, custard, egg yolks, sugar, salt, milk, flour, meringue, egg whites, sugar, salt, vanilla

Taken from www.food.com/recipe/good-ol-summertime-rhubarb-custard-dessert-with-cookie-crust-226992 (may not work)