Rhubarb meringue dessert
Rhubarb meringue dessert
Ingredients/Components
- sugar - 2 Tbsp
- vanilla extract - 1 tsp
- salt - 1 tsp
- all-purpose flour - 2 c
- whipping cream - 1 c
- cream of tartar - 1/2 tsp
- egg yolks, beaten - 6 item
- cold butter or margarine - 1 c
- Press into a greased 13 x 9 x 2 inch baking dish
- sliced fresh or frozen rhubarb, thawed - 5 c
- Stir in egg yolks and cream
How to make rhubarb meringue dessert:
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13 x 9 x 2 inch baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.Filling:2 c. sugar1/3 c. all-purpose flour1 tsp. salt6 egg yolks, beaten1 c. whipping cream5 c. sliced fresh or frozen rhubarb, thawed In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50 to 60 minutes or until set.Meringue:6 egg whites1/2 tsp. cream of tartar3/4 c. sugar1 tsp. vanilla extract In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.Recipe categories: Desserts, Eggs/dairy, Egg.
Rating:
Related ingredients:
sugar, milk, evaporated milk, cream cheese softened, pecans, chopped
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