Susie's Mom, Diane
Ingredients:
Crust
- 1 cup butter
- 2 cups flour
- 2 tablespoons sugar
Custard
- 6 eggs (separated) yoke from white (beat egg yoke well) ADD
- 2 cups sugar
- 4 tablespoons flour
- 1 cup cream
- 1/4 teaspoon salt
- 2 tablespoon vanilla
- 6 cups diced rhubarb
Meringue Top
- 6 egg whites
- 1/2 - 3/3 cups sugar
- 1/2 teaspoon cream tarter
- pinch salt
Assembly:
Crust
- Mix ingredients to crumble stage and press into bottom of 9X13” glass pan
- Bake 10 minutes at 350 degrees
Custard
- Mix eggs, sugar, flour, cream, slat and vanilla until smooth. Once smooth add rhubarb and pour over cooled crust.
- Bake 45-50 minutes 350 degrees. (check with dipping knife in center for custard doneness)
Meringue Top
- Stiffly beat 6 egg whites
- Gradually ADD 1/2-2/3 cups sugar, 1/2 teaspoon cream tarter, pinch salt
- Whip to a stiff peak and spread over baked custard and bake another 10-15 minutes till lightly brown topping.
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