Grandma Ida’s Rhubarb Custard Dessert
Makes 12 servings

Prep Time: 30 min.
Baking time: 1 hr. 9 min.

• Crust Ingredients
  • 2 - cups all-purpose flour
  • 1/2 - cup butter, softened
  • 2 - Tablespoons sugar
• Filling Ingredients
  • 2 - cups sugar
  • 1 - cup Heavy Whipping Cream
  • 1/4 - cup all-purpose flour
  • 6 - egg yolks, reserve egg whites
  • 1/4 - teaspoon salt
  • 5 - cups chopped fresh rhubarb*
• Meringue Ingredients
  • 6 - reserved egg whites
  • 1/4 - teaspoon salt
  • 1 - teaspoon vanilla
  • 3/4 - cup sugar

Directions

1. In a small bowl, mix crust ingredients: flour, butter, and sugar.
2. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
3. Press onto bottom of ungreased 13x9-inch baking pan.
4. Bake for 15 minutes.
5. While crust is baking, in a large bowl, mix filling ingredients: sugar, whipping cream, flour, egg whites, and salt.
6. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
7. Pour rhubarb mixture over hot, partially baked crust.
8. Continue baking for 45 to 55 minutes or until filling is firm to the touch.
9. Increase oven temperature to 400°F.
10. In a large bowl, beat egg whites at high speed until foamy.
11. Add 1/4 teaspoon salt and vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
12. Spread meringue over hot filling, sealing to edge.
13. Continue baking for 9 to 11 minutes or until meringue is lightly browned.
14. Cool completely and store refrigerated.

* Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.