Rhubarb Custard Dessert

• Crust
• 2 cups all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons sugar
• Filling
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1 cup whipping cream
• 6 egg yolks
• 1/4 teaspoon salt
• 5 cups chopped fresh rhubarb
• Meringue
• 6 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup sugar

1. Heat oven to 350F degrees.
2. In small bowl, combine all crust ingredients.
3. Mix until crumbly.
4. Press onto bottom of a 13 by 9 inch baking dish.
5. Bake for 15 minutes.
6. Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
7. Beat at medium speed until smooth, about 2 minutes.
8. With spoon, stir in rhubarb.
9. Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
10. Remove from oven and increase temperature to 400F degrees.
11. In large bowl, beat egg whites until soft peaks form, about 2 minutes.
12. Add salt and vanilla.
13. Continue beating while gradually adding sugar.
14. Beat until stiff peaks form.
15. Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
16. Continue baking for 6-8 minutes or until meringue is golden brown.
17. Cool completely; store refrigerated.

crust, flour, butter, sugar, filling, sugar, flour, whipping cream, egg yolks, salt, fresh rhubarb, meringue, egg whites, salt, vanilla, sugar

Taken from www.food.com/recipe/rhubarb-custard-dessert-29672 (may not work)