Rhubarb Meringue
photo by twissis
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
-
Crust
- 1 cup flour
- 5 tablespoons powdered sugar
- 1⁄2 cup margarine or 1/2 cup butter
-
Filling
- 3 eggs, beaten
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 4 cups rhubarb, cut in small pieces (thinner stems are always more tender)
directions
- Preheat oven to 350°F.
- Mix 1 C flour and powdered sugar together.
- Cut the margarine or butter into the flour mixture.
- Press into a 9x9-inch pan or 9" or 10" round baking dish and bake for 15 minutes.
- Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
- Mix in the rhubarb.
- Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.
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Reviews
-
Thanks so much for sharing this recipe! I've looked for years for one like this given to me by a farmer's wife - it was the best! Her's used pie crust topped with lattice. The meringue-like filling would bubble up and crisp. The filling was a wonderful combination of the sweet/sour goodness that rhubarb has... Your recipe is the closest yet, and I'm truly thankful for it! Thanks!
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Such a simple recipe w/a wonderful outcome! I got the 1st batch of my abundant summer-long rhubarb supply Fri nite from my friend *Magga* & her garden, so I made your recipe Sat in a 10-in rd baking dish. I used an extra cup of rhubarb as you suggested & added 1 tsp of vanilla to the custard (my choice). I esp like the sugar cookie bottom crust & the way the custard bakes to create a crunchy pie-like frame of the dish. What a treat WIC! I am so glad I found it right at the start of summer. Thx for sharing this recipe w/us. Yum! :-)
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?