Rhubarb Dessert

June seems to be rhubarb season, and I can still smell and taste my Mother’s rhubarb dessert. Every farm lady had her own rhubarb patch, and not to be wasteful, when everyone had enjoyed lots of rhubarb pies, breads, and desserts, most mothers would also make rhubarb sauce. The dessert recipe I am about to share has a mile-high meringue, with a custard filling and wonderful crust. It sounds complicated….but it’s easy and well worth your time and effort. Enjoy!

 

Rhubarb Torte

Crust:

½ cup soft butter

3 Tbsp. sugar

1 cup flour

Mix all together and pat in a 9×9 pan. Bake in 350◦ oven for 10 minutes.

 

Filling:

2 ½ cups rhubarb, cut up

3 egg yolks

1 cup sugar

4 Tbsp. flour

½ teas. salt and ½ teasp. vanilla

½ cup cream

Mix all together and pour over the partially baked crust. Bake at 350◦ for 40 minutes.

 

Topping:

3 egg whites

5 Tbsp. sugar gradually added to egg whites while beating, then add

½ teas. Vanilla

When the whites hold stiff peaks, they are ready to spread onto the warm filling. Brown the meringue in the oven, (about 5-8 minutes) but watch closely.

Mary Z