Wednesday, May 2, 2012

Minnesota Rhubarb Dessert


For the Crust:
1 ¼   cups flour
½  cup butter, softened
2  Tablespoons sugar
¼  teaspoon salt

For the Filling:
2  Tablespoons flour
1 ½   cups sugar
4  egg yolks
1/3  cup half and half
4  cups rhubarb, cut fine

For the Meringue:
4  egg whites
½  cup sugar

1.  Preheat oven to 325°.
2.  In a small bowl, mix together the crust ingredients with your fingertips until crumbly and well combined.
3.  Press the crust into the bottom of a greased 13x9 baking pan.
4.  Bake at 325° for 15 minutes.
5.  In a large bowl, mix together the flour, sugar, egg yolks and half and half with a fork or wooden spoon.
6.  Fold in the rhubarb.
7.  Spread the filling over the baked crust.
8.  Bake at 325° for 40 minutes.
9.  Remove and cool for 10 minutes.
10.  Leave the oven turned on at 325°.
11.  In a small mixing bowl, beat the egg whites just until foamy.
12.  Beat in the sugar and continue to beat until soft peaks form.
13.  Spread the meringue over the filling and return it to the 325°oven to brown.
14.  Bake 20-23 minutes or until lightly browned.
15.  Cool and serve.


  1. I love this dessert, my mom used to make it all the time for my brothers and I when we were growing up, except she used 6 eggs so the meringue was thicker. sooo yummy tho!! :P

  2. I'll try 6 eggs next time...that sounds yummy.