Rhubarb Meringue

Name: Rhubarb Meringue
Ingredients: FOR THE CRUST:; 3/4 cups Butter, Softened; 1-1/2 cup Flour; 2 Tablespoons Sugar; FOR THE FILLING:; 5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed; 1-1/2 cup Sugar; 5 whole Egg Yolks (use The Whites For Meringue Topping); 1/2 cups Cream; 3 Tablespoons Flour; 2 teaspoons Cornstarch; 1/4 teaspoons Salt; FOR THE MERINGUE TOPPING:; 5 whole Egg Whites; 1 teaspoon Vanilla; 1/2 cups Sugar

16 ingredients

4 steps

Ingredients

FOR THE CRUST:
3/4 cups Butter, Softened
1-1/2 cup Flour
2 Tablespoons Sugar
FOR THE FILLING:
5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
1-1/2 cup Sugar
5 whole Egg Yolks (use The Whites For Meringue Topping)
1/2 cups Cream
3 Tablespoons Flour
2 teaspoons Cornstarch
1/4 teaspoons Salt
FOR THE MERINGUE TOPPING:
5 whole Egg Whites
1 teaspoon Vanilla
1/2 cups Sugar

Directions

1

Preheat oven to 325°F. Mix together the crust ingredients and pat into a greased 9x13 pan. Bake 8 minutes.
2

Stir together the filling ingredients until well mixed. Pour onto crust and bake for 35-40 minutes.
3

For the meringue, place the egg whites in a mixing bowl. Add the vanilla. Beat the egg whites, adding the sugar 2 tablespoons at a time. Whip until the egg whites are stiff. Spread on top of filling and bake an additional 10 minutes or until lightly browned.
4

Cool slightly and serve. Leftovers don't store well.