Rhubarb Delight

It's time to use some more of that rhubarb in the freezer and share my very FAVORITE rhubarb recipe. 

With Landen's help stirring, we were able to make this for our dessert tonight.  As we licked our lips over our first pieces, we discovered that Rachel is also a rhubarb lover!  Now we have someone else to join us in enjoying our rhubarb treats.

 

 

Rhubarb Delight

 

Crust

1 cup flour

2 T sugar

1/2 cup butter

 

Combine and mix with fork or pastry blender until crumbly.  Press into a 9x9 pan or pie pan.  Bake 20 minutes at 350.

 

Filling

1 1/4 cup sugar

3 egg yolks--beaten

1/3 cup sour cream

2 1/2 T flour

(*Tip from my Mom*--add about 1 T more flour if using frozen to help it thicken.)

2 1/2 cups thinly sliced rhubarb (Mine are packaged in 2 cup bags, which is also enough).

 

Cook in saucepan over medium heat until thick.  Stir constantly to make sure it doesn't scorch.  Cool and pour over baked crust.

 

Meringue

3 egg whites

1/4 cup sugar

Pinch of cream of tartar

 

Beat egg whites until stiff.  Gradually add sugar.  Pile on top of dessert and brown at 375.

 

You can also double this recipe and make it in a 9x13 pan.

 

This is David's grandma's recipe, but I grew up with it, too.  It takes awhile to get the filling hot and thick, but it is worth the effort.

 

Ohh, crunchy sweet crust, sweet tart filling, and sweet fluffy meringue. . . yum, yum, yum!