Phenomenal Phoods

Rhubarb Delight

Ingredients:

For the crust

• 1 cup flour
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup cold butter, cubed

For the filling

• 1 cup sugar
• 2 tablespoons flour
• 1/3 cup cream
• 3 beaten egg yolks (keep the whites for the meringue)
• 2 1/4 cups red rhubarb, chopped

For the meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

 

Instructions:

1. Mix together and put into an 8" x 8" cake pan. Bake at 325 for 10-15 minutes or until lightly browned.
2. Mix all ingredients in a medium saucepan and cook over low heat until the sugar is dissolved, and the mixture is thick enough to hold a shape when you run a spoon through it, about 10-15 minutes. Pour into crust.
3. Beat egg whites and cream of tartar until foamy. Gradually add the sugar, about 2 tablespoons at a time, beating between additions. Continue beating until meringue is thick and glossy and sugar is all dissolved. It should be smooth and stand in stiff peaks. Spread or pipe the meringue over the filling.
4. Bake at 400 until lightly browned (about 10 minutes). Keep an eye on it as the meringue can burn quickly.