Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- Crust:
- 1/2 pound butter, softened
- 2 cups unbleached flour
- 2 Tablespoons granulated sugar
- Fruit Layer:
- 6 egg yolks, beaten
- 2 cups white sugar
- 4 Tablespoons unbleached flour
- 1/4 teaspoon salt
- 1 cup cream OR evaporated milk
- 5 cups rhubarb (fresh or frozen) cut into 1 inch chunks
- Meringue Topping:
- 6 egg whites
- 12 Tablespoons granulated sugar, divided
- 2 teaspoon vanilla
- a dash of salt
From: Mary Enright, of West Bend, WI
Crust:
In a bowl, mix the crust ingredients together. Then pat into the bottom of a 9 x 13 inch pan.
Bake in the oven at 350 degrees for 10 minutes.
Remove from oven; set aside to cool.
Fruit Layer:
In a bowl, mix together all the fruit layer ingredients; adding the rhubarb last. Pour this mixture over the crust.
Bake in the oven at 350 degrees for 40 to 45 minutes, until the center is set.
Remove from oven; set aside to cool.
Meringue Topping:
In a medium bowl with high sides, beat egg whites; with an electric mixer until stiff.
Add 2 tablespoons of sugar at at time, beating after each addition.
Add the vanilla and salt; beat until mixed.
Spoon meringue on top of the baked filling, spreading to the edges. Make curlicues for looks.
Bake in oven at 350 degrees to brown.
Remove from oven to cool completely before cutting to serve.
View Recipe