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Rhubarb Meringue Dessert

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Ingredients:

2 cups all purpose flour
2 tablespoons sugar
1 cup cold butter or margarine
Meringue (see below)
Filling (see below)
  1. In a bowl, combine the flour and sugar, cut in butter until crumbly, press into greased 13x19.
  2. Bake at 350 for 20 min. Cool while preparing filling.
  3. In a bowl combine sugar, flour, and salt. Stir in egg yolks and cream. Add rhubarb pour over crust. Bake for 50-60 minutes or until set.
  4. Beat in sugar a tablespoon at a time until 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 12-15 min until golden brown.
  5. Refrigerate for 1-2 hours before serving. Refrigerate leftovers
Filling
2 cups sugar
1/3 cup all purpose flour
1 teaspoon salt
6 egg yolks, beaten
1 cup whipping cream
5 cups sliced fresh or frozen rhubarb, thawed
Meringue
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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