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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) |
- In a bowl, combine the flour and sugar, cut in butter until crumbly, press into greased 13x19.
- Bake at 350 for 20 min. Cool while preparing filling.
- 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.
- 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.
- Refrigerate for 1-2 hours before serving. Refrigerate leftovers
| 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 |
| 6 egg whites |
| 1/2 teaspoon cream of tartar |
| 3/4 cup sugar |
| 1 teaspoon vanilla |
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