Rhubarb Dessert

Crust:
3/4 c. butter or oleo
1-1/2 c. flour
3 Tbsp. sugar

Filling:
6 c. rhubarb, chopped
5 egg yolks
6 Tbsp. flour
2-1/2 c. sugar
1/4 tsp. salt
1-1/2 c. half & half

Meringue:
5 egg whites
5 Tbsp. powdered sugar
1/2 tsp. cream of tartar

Mix butter, flour and sugar. Bake in 9×13 pan for 10 minutes. For the filling, mix egg yolks, half & half, flour, sugar and salt. Add rhubarb and put over crust. Bake 1 hour. Beat the ingredients for the meringue until stiff. Pour over the rhubarb and bake until golden brown.

Submitted by Alice Petersen, Belgrade

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