Rhubarb Custard Dessert
From dariana 16 years ago
- 69 minutes to make
- Serves 12
This has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue.
Ingredients
- Crust Ingredients: shopping list
- 2 cups all-purpose flour shopping list
- 1/2 cup butter, softened shopping list
- 2 tablespoons sugar shopping list
- ==================== shopping list
- Filling Ingredients: shopping list
- 2 cups sugar shopping list
- 1 cup heavy whipping cream shopping list
- 1/4 cup all-purpose flour shopping list
- 6 egg yolks, reserve egg whites shopping list
- 1/4 teaspoon salt shopping list
- 5 cups chopped fresh rhubarb shopping list
- ==================== shopping list
- Meringue Ingredients: shopping list
- 6 reserved egg whites shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon vanilla shopping list
- 3/4 cup sugar shopping list
How to make it
- Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes.
- Meanwhile, combine all filling ingredients except rhubarb in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
- Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45 to 55 minutes or until filling is firm to the touch. Increase oven temperature to 400°F.
- Meanwhile, beat egg whites in large bowl at high speed until foamy. Add 1/4 teaspoon salt and vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
- Spread meringue over hot filling, sealing to edge. Continue baking for 9 to 11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated.
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