Rhubarb Cream Dessert Recipe

Pan size: 9 x 13 Temp: 350°F degrees Cooking time: crust - 15 minutes rhubarb filling - 40 minutes meringue - 15 minutes Servings: 8

Rhubarb Cream Dessert Cooking Directions

Crust;
2 tablespoons sugar
1/4 teaspoon salt
2 cups flour
1/2 cup butter

Rhubarb filling;
6 cups rhubarb
6 egg yolks
1 cup cream
1 1/2 cup sugar
1 tablespoon vanilla
dash of salt
1/4 cup flour

Meringue;
6 egg whites - allow egg whites to stand a room temperature.
1/4 teaspoon cream of tarter
3/4 cup sugar
1/4 teaspoon vanilla

In a large glass mixing bowl, mix crust ingredients together using a pastry cutter until mixture is crumby. Press crust evenly into baking dish, bake for 15 minutes or until lightly browned. Cool crust for 10 minutes.

In the same bowl mix rhubarb ingredients together, pour rhubarb over crust. Bake 40 minutes. Remove from oven, set aside and make meringue.

Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks {tips stand straight up}.

Immediately spoon meringue over hot rhubarb filling, carefully sealing to edge of baking dish to prevent the meringue from shrinking. Bake at 350 degrees for 15 minutes or until meringue peaks are golden brown. Cool for 1 hour, chill uncovered, for 3 hours.

Making a perfect Meringue