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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 2 Tbl |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1/4 cup |
| light whipping cream (fluid): 1 cup |
| eggs: 6 (yolks) |
| salt: 1/4 tsp |
| rhubarb (chopped): 5 cups |
| eggs: 6 (whites) |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| granulated sugar: 3/4 cup |
Rhubarb Custard Dessert
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
70 min -
Servings
12 serving(s)
Tags
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Mix until crumbly.
- Press onto bottom of a 13 by 9 inch baking dish.
- Bake for 15 minutes.
- Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
- Beat at medium speed until smooth, about 2 minutes.
- With spoon, stir in rhubarb.
- Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
- Remove from oven and increase temperature to 400F degrees.
- In large bowl, beat egg whites until soft peaks form, about 2 minutes.
- Add salt and vanilla.
- Continue beating while gradually adding sugar.
- Beat until stiff peaks form.
- Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
- Continue baking for 6-8 minutes or until meringue is golden brown.
- Cool completely; store refrigerated.