Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Saving this to try in summer when our garden has an abundance of rhubarb.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix 1 C flour and powdered sugar together.
  3. Cut the margarine or butter into the flour mixture.
  4. Press into a 9x9-inch pan or 9" or 10" round baking dish and bake for 15 minutes.
  5. Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
  6. Mix in the rhubarb.
  7. Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.
Most Helpful

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!

Sarahcita June 03, 2009

This was okay. The crust had great flavor, but really crumbled when I tried to get it out of the pan. The custard didn't fluff up at all and just carmelized on top of the crust. Good flavor, but I think it needs improvements. Thank you.

Bippie June 13, 2007

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! :-)

twissis June 03, 2007