Rhubarb Meringue
- FOR THE CRUST:
- 3/4 cups Butter, Softened
- 1-1/2 cup Flour
- 2 Tablespoons Sugar
- FOR THE FILLING:
- 5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
- 1-1/2 cup Sugar
- 5 whole Egg Yolks (use The Whites For Meringue Topping)
- 1/2 cups Cream
- 3 Tablespoons Flour
- 2 teaspoons Cornstarch
- 1/4 teaspoons Salt
- FOR THE MERINGUE TOPPING:
- 5 whole Egg Whites
- 1 teaspoon Vanilla
- 1/2 cups Sugar
- Preheat oven to 325u0b0F. Mix together the crust ingredients and pat into a greased 9x13 pan. Bake 8 minutes.
- Stir together the filling ingredients until well mixed. Pour onto crust and bake for 35-40 minutes.
- For the meringue, place the egg whites in a mixing bowl. Add the vanilla. Beat the egg whites, adding the sugar 2 tablespoons at a time. Whip until the egg whites are stiff. Spread on top of filling and bake an additional 10 minutes or until lightly browned.
- Cool slightly and serve. Leftovers don't store well.
butter, flour, sugar, filling, fresh rhubarb, sugar, egg yolks, cream, flour, cornstarch, ubc, egg whites, vanilla, sugar
Taken from tastykitchen.com/recipes/desserts/rhubarb-meringue/ (may not work)