Each spring I’m always looking for new rhubarb recipes to try. I like to try something new and not always have the same old rhubarb crisp or pie. This year my sister-in-law shared this different but delicious rhubarb dessert with me. It has meringue on top for a deliciously yummy dessert.
- 2 cups flour
- 1 cup butter (melted)
- 2 tablespoons sugar
- 5 cups cut rhubarb
- 2 cups sugar
- 4 tablespoons flour
- 1 cup cream
- 6 egg yolks, beaten
- 6 egg whites
- 3/4 cup sugar
Mix crust ingredients. Press in 9 x 13 pan. Bake 10 – 15 minutes at 350 degrees.
Filling – combine sugar, flour, cream and beaten egg yolks. Fold in rhubarb. Pour filling over baked crust. Bake 40 minutes at 350 degrees.
Meringue – beat egg whites and sugar to a stiff meringue. Spread meringue over filling. Bake 10 – 15 minutes.
Cool completely before serving.