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Aunt Emma's Rhubarb Custard Dessert




Source of Recipe


Sandy OH at Mimi's


Recipe Introduction


This sounds too good to pass up.


List of Ingredients





2 cups all-purpose flour
1/2 cup Land O' Lakes butter -- softened
2 tablespoons sugar
Filling:
2 cups sugar
1 cup Land O' Lakes Gourmet Heavy Whipping Cream
1/4 cup all-purpose flour
6 egg yolks -- reserve egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb*
Meringue:
6 reserved egg whites
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar




Recipe





Heat oven to 350 F. Combine all crust ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes). Press onto bottom of ungreased 13x9-
inch baking pan. Bake for 15 minutes.
Meanwhile, combine all filling ingredients except rhubarb in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in rhubarb by hand. 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 mixer bowl at high speed until foamy (1 to 2 minutes). Add 1/4 teaspoon salt and vanilla. Continue beating gradually adding 3/4 cup sugar, until glossy and stuff peaks form ( 2 to 4 minutes).
Spread meringue over hot filling, sealing to the edge. Continue baking for 9 to 11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated.

Description:
"A buttery cookie crust, covered with a delicious rhubarb custard and
topped with meringue."
Source:
"Land O' Lakes - More Dessert, Please - March 2003 - #86"