Rhubarb Cream Dessert

Get all ingredients and tools out and ready so that each layer can be added when needed. Begin preparing the next layer while the other is cooking or baking.

Preheat oven to 350ºF.

For the crust: Melt butter, mix in flour and sugar, then press into a 9×13 baking dish. Bake at 350ºF for 20 minutes, until lightly golden brown.

For the filling: While crust begins baking, combine in a heavy saucepan over medium high heat the rhubarb, 1 1/2 cups sugar and 1/2 cup cream. Stir frequently and cook for about 15 minutes, or until rhubarb breaks down and thickens slightly. Remove from heat.

Whisk yolks with remaining 1/2 cup cream. Slowly temper yolks/cream with hot rhubarb until both mixtures are combined. Whisk into the filling the remaining 1/2 cup sugar, salt and flour. Pour over hot crust. Bake at 350ºF for 10-15 minutes, until filling begins to bubble around the edges.

For the meringue: While filling bakes, beat egg whites with cream of tartar until soft peaks form. Beat in sugar a couple tablespoons at a time and continue beating until stiff peaks form. Beat in vanilla. Spread or pipe over hot filling. Bake at 350ºF for 12-15 minutes, or until meringue is golden brown. Cool completely.

Serve at room temperature. To store, cover at room temperature.

Visit the related blog post for step-by-step photos and tips.