Rhubarb Custard Dessert
Base: 2 c flour 2 Tbsp sugar cut in 1 cup of butter Press into a 9x13 pan and bake at 350 for 20 mins
Filling: 2 c sugar 1/3 c flour 1 tsp salt Whisk in 6 beaten egg yolks 1 c whipping cream or half and half Then add 5 c sliced rhubarb Pour over base and bake at 350 x 50-60 mins
Meringue: Beat 6 egg whites 1/2 tsp cream of tartar 3/4 c sugar Make in your usual meringue method, when stiff peaks add 1 tsp vanilla
Spread over hot filling and bake 12-15 mins until browned.
Delicious served when warm.
Thanks to Lorrie for sharing this with Cindy's Recipe Exchange. Should anyone else get to "try it out", please let me know as I would love to hear your thoughts on it?
I truly think the weather had finally taken its toll on me, as I really am not feeling too well at all, with sniffles, fatigue, and a that "funny" feeling one gets in the head when a cold or something is ready to attack !
It is almost 8:00 pm, here at the moment. I am going to take everyone, in, out, around and about, have a very hot bath for myself, then call it an early evening with hopes to what I am feeling leaves me with a good night's sleep, "Just North of Wiarton & South of the Checkerboard.