Matthew Andres Moreno

Rhubarb Dessert

  • 350 F
  • Mariah Seller

Ingredients

crust:

  • 1/2 c. butter
  • 2 tbsp. sugar
  • 2 c. flour filling:
  • 6 egg yolks
  • 4 tbsp. flour
  • 2 c. sugar
  • 5 c. chopped rhubarb
  • 1 c. cream or evaporated milk
  • 1/4 tsp. salt meringue:
  • 6 egg whites
  • 2 tbsp. sugar
  • 1 tsp. vanilla extract

Directions

  1. combine crust ingredients, mixing like foor pie crust
  2. line 13” by 9” pan with crust
  3. bake crust 10 to 15 minutes
  4. mix filling ingredients and pour onto crust
  5. bake 45 min.
  6. whisk meringue ingredients and pour onto filling
  7. use spatula to create dollops
  8. bake until meringue browns slightly at dollop tips

Notes

Can sprinkle merengue with coconut before baking. Original recipe has 1 tsp. salt and 1/2 tsp. baking powder in meringue. Mariah adds more sugar and butter to shortbread crust.