Rhubarb custard dessert

Rhubarb custard dessert

Ingredients/Components

• butter, softened - 1/2 c
• sugar - 2 Tbsp
• vanilla - 1 tsp
• salt - 1/4 tsp
• all-purpose flour - 2 c
• whipping cream - 1 c
• chopped rhubarb - 5 c
• egg yolks reserve the whites - 6 item
• Meringue:6 reserved egg whites

How to make rhubarb custard dessert:

Filling:2 c. sugar1/4 c. all-purpose flour1 c. whipping cream6 egg yolks (reserve the whites)1/4 tsp. salt5 c. chopped rhubarb Meringue:6 reserved egg whites1/4 tsp. salt1 tsp. vanilla3/4 c. sugar Heat oven to 350°. In a small mixer bowl, combine all crust ingredients. Beat at low speed, scraping often, until crumbly (1 to 2 minutes). Press on bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.

Meanwhile, in a large mixing bowl, combine all filling ingredients except rhubarb. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in rhubarb. Pour over hot crust. Continue baking for 45 to 55 minutes or until firm to the touch.

Meanwhile, in a large mixing bowl, beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Add salt and vanilla. Gradually add sugar. Continue beating until stiff peaks form (1 to 2 minutes). Spread over filling, sealing around edges. Continue baking for 10 to 15 minutes or until meringue is lightly browned. Cool completely. Yields 12 servings.

Recipe categories: Desserts, Eggs/dairy, Fruit.