Rhubarb Meringue Delight
This is one of my family’s favorite desserts. I make it many, many times during rhubarb season and usually double the recipe each time I make it!
Ingredients
Instructions
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Crust
Mix thoroughly 1/2 cup butter, 1 cup flour, 1 tablespoon sugar. Press mixture into 9 x 9 x 2 (or 8 x 8 x 2) pan. Bake 10 minutes at 350 degrees until slightly brown.
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Filling
Mix egg yolks, half & half, 1 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and rhubarb together and pour over baked layer. Bake 45 minutes at 350, or until lightly browned and “solid” throughout.
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Meringue
Beat egg whites until foamy. Add 1/3 cup sugar slowly until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon and spread on top of baked filling, making little whorls/waves. Bake about 10 minutes until top is light brown.
Note
Karleen Tyksinski