Rhubarb meringue dessert

Rhubarb meringue dessert

Ingredients/Components

• sugar - 4 Tbsp
• vanilla - 1 tsp
• salt - 1 tsp
• flour - 2 c
• evaporated milk - 1 c
• cream of tartar - 1 tsp
• egg yolks, beaten - 6 item
• chopped rhubarb
• real butter - 1 c
• Meringue:6 egg whites

How to make rhubarb meringue dessert:

Filling:2 1/2 c. sugar6 egg yolks, beaten4 1/2 c. chopped rhubarb4 Tbsp. flour1 c. evaporated milk Meringue:6 egg whites1 tsp. cream of tartar1 tsp. vanilla12 Tbsp. sugar Crust: Blend flour, butter, sugar and salt until crumbly. Press in a 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes.

Filling: Combine the sugar, evaporated milk, flour, rhubarb and beaten egg yolks in a saucepan. Cook over medium-low heat until thick, stirring to keep from burning. Spread on crust.

Meringue: Combine egg whites, cream of tartar and vanilla; beat until soft peaks form. Add the sugar gradually; continue beating until stiff peaks form and sugar is dissolved. Spread meringue over filling. Bake at 350° for 15 minutes, or until lightly browned.

Recipe categories: Desserts, Eggs/dairy, Egg.