Rhubarb Fluff

Recipe by Gerry
READY IN: 1hr 15mins
SERVES: 16-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
  • Bake at 350 for 10 minutes.
  • RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
  • Spread drained rhubarb over baked crust.
  • FILLING, beat egg yolks, sugar and salt.
  • Add the cream/milk slowly and then the flour.
  • Pour over rhubarb and bake another 40 minutes at 350.
  • TOPPING, beat egg whites and cream of tartar until stiff.
  • Gradually add sugar making a stiff meringue.
  • Spread over top and bake at 350 10 minutes or until a golden brown.
  • NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.
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