Rhubarb Custard Dessert
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 C. flour
- 1TBS sugar
- 1 C butter or margarine, softened
- 1 1/2 C. sugar
- 2 TBS cornstarch
- 4 C. fresh rhubard, cut up
- 1/2 C milk
- 1/4 C frozen orange juice conscentrate, thawed
- 3 egg yolks, beaten, reserve whites for meringue
- 3 egg whites
- 3 TBS sugar
- 1 tsp vanilla
Instructions:Heat oven to 375 degrees. Combine all ingredients for crust until crumbly. Press into a greased 13"x9" pan. Bake for 15-20 min.or golden brown. Don't over bake.
Next, combine all of the filling mix; except the egg yolks in a sauce pan. Simmer on med heat until rhubarb is tender and mixture is thickened. Remove from heat and add beaten yolks slowly; careful not to scramble them. Return to heat again, and bring to a full boil. Set aside to cool.
In a med. size bowl, beat egg whites until frothy, gradually adding the sugar and blend in the vanilla. Put to the side.
Reduce heat to 350 degrees. Pour rhubarb custard on top of crust. Then top with the meringue, spreading evenly on top, making sure to cover well and seal the edges.
Bake 12 to 15 min. and meringue is golden brown. Cool before serving.
Store in fridge.