Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust
A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. works with frozen or fresh rhubarb. rhubarb growing hints: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early august; snap off or cut stems at the base (right above the ground); rhubarb leaves are a great mulch around the rhubarb bed, to keep the weeds down.!
Steps
Preheat oven to 350.
Butter a 13x9 pan.
Cream butter with flours and sugar , spread in prepared pan , pressing into corners and bottom.
Bake for 5-10 minutes.
While that is cooking , cut up the rhubarb.
In a blender or a mixer bowl , beat eggs until foamy and fluffy , add sugar and continue mixing , then add other ingredients until thick and rich.
Set aside.
When crust is baked , spread rhubarb pieces evenly.
Pour custard over rhubarb.
Return pan to the oven for 45 minutes.
While that is cooking , prepare meringue.
Beat eggs until forming soft peaks , adding sugar 2 teaspoons at a time , then salt and vanilla last , mixing until stiff.
At end of baking time , remove pan from oven , turn heat up to 425.
Spread meringue over rhubarb / custard , smooth with a spoon into pretty swirls.
Brown for five minutes.
Set the timer--it can burn very quickly !.
Variations: skip the meringue and use whole eggs in the custard.
Switch out some of the rhubarb for strawberries or raspb.
Ingredients
butter, white flour, whole wheat flour, brown sugar, rhubarb, egg yolks, sugar, salt, milk, flour, egg whites, vanilla