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Rhubarb Meringue
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Description
A popular Mennonite way to use rhubarb!
Ingredients
- FOR THE CRUST:
- ¾ cups Butter, Softened
- 1-½ cup Flour
- 2 Tablespoons Sugar
- FOR THE FILLING:
- 5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
- 1-½ cup Sugar
- 5 whole Egg Yolks (use The Whites For Meringue Topping)
- ½ cups Cream
- 3 Tablespoons Flour
- 2 teaspoons Cornstarch
- ¼ teaspoons Salt
- FOR THE MERINGUE TOPPING:
- 5 whole Egg Whites
- 1 teaspoon Vanilla
- ½ cups Sugar
Preparation
Preheat oven to 325ºF. Mix together the crust ingredients and pat into a greased 9×13 pan. Bake 8 minutes.
Stir together the filling ingredients until well mixed. Pour onto crust and bake for 35-40 minutes.
For the meringue, place the egg whites in a mixing bowl. Add the vanilla. Beat the egg whites, adding the sugar 2 tablespoons at a time. Whip until the egg whites are stiff. Spread on top of filling and bake an additional 10 minutes or until lightly browned.
Cool slightly and serve. Leftovers don’t store well.
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