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Desserts

Rhubarb Dessert

Three layers in a 9x13: a brown sugar shortbread base, a rhubarb custard, and a meringue browned on top.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Deb's note: I use Pet milk for the cream.

Cook
55 min
Source
Lonna Schroader

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1st layer: 1 cup butter (room temp)
  • 1 cup brown sugar
  • 2 cups flour
  • 2nd layer: 4 cups rhubarb, cut up fine
  • 6 eggs, separated (whites saved for 3rd layer)
  • 2 cups sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 1 cup cream
  • 3rd layer: 6 egg whites (from above)
  • 12 tablespoons sugar
  • dash of salt
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1 teaspoon cream of tartar
  • coconut, optional, for sprinkling

Directions

  1. For the first layer, use a pastry cutter to mix the butter, brown sugar, and flour until crumbly. Press into a 9 x 13 inch pan.
  2. Bake at 350 degrees for 5-10 minutes while you mix the second layer.
  3. For the second layer, spread the cut-up rhubarb over the baked first layer.
  4. Separate the eggs, saving the whites for the third layer. Beat the yolks, then mix with sugar, flour, salt, and cream. Pour over the rhubarb.
  5. Bake 40-45 minutes at 350 degrees.
  6. For the third layer, beat the egg whites until stiff. Add sugar, salt, vanilla, cornstarch, and cream of tartar.
  7. Spread over the second layer and bake until brown at 350 degrees. Watch carefully!
  8. You can also sprinkle with coconut before you bake.

Notes

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