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Rhubarb Meringue Dessert

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Ingredients:

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2 cups all purpose flour+ Add to Shopping List
2 tablespoons sugar+ Add to Shopping List
1 cup cold butter or margarine+ Add to Shopping List
Meringue (see below)+ Add to Shopping List
Filling (see below)+ Add to Shopping List
  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+ Add to Shopping List
1/3 cup all purpose flour+ Add to Shopping List
1 teaspoon salt+ Add to Shopping List
6 egg yolks, beaten+ Add to Shopping List
1 cup whipping cream+ Add to Shopping List
5 cups sliced fresh or frozen rhubarb, thawed+ Add to Shopping List
Meringue
6 egg whites+ Add to Shopping List
1/2 teaspoon cream of tartar+ Add to Shopping List
3/4 cup sugar+ Add to Shopping List
1 teaspoon vanilla+ Add to Shopping List
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