Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust

Recipe by Debber
READY IN: 1hr 10mins
SERVES: 12
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    cup butter, softened
  • 1 12
  • 1
    cup brown sugar, packed
  • Filling
  • 8
    cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
  • Custard
  • 6
    egg yolks (whites are used in the meringue)
  • 1 12
    cups sugar
  • 14
    teaspoon salt
  • 12
    cup milk or 1/2 cup cream
  • 12
    cup flour
  • Meringue
  • 6
    egg whites
  • 14
    cup sugar (2 tsp at a time)
  • 14
    teaspoon salt
  • 1
    teaspoon vanilla
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DIRECTIONS

  • Preheat oven to 350; butter a 13x9 pan.
  • Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
  • While that is cooking, cut up the rhubarb.
  • In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
  • When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
  • While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
  • At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
  • Brown for five minutes; set the timer--it can burn very quickly!
  • VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
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