Ingredients
2 cups all-purpose flour
1/2 cup Butter, softened
2 tablespoons sugar
FILLING
2 cups sugar
1 cup Heavy Whipping Cream
1/4 cup all-purpose flour
6 large Eggs (yolks only), reserve egg whites
1/4 teaspoon salt
MERINGUE
6 large Land Eggs (whites only)
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup sugar
How to make
STEP 1
Heat oven to 350°F.
STEP 2
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
STEP 3
Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
STEP 4
Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
STEP 5
Increase oven temperature to 400°F.
STEP 6
Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
STEP 7
Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.
5 cups chopped fresh rhubarb
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