Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 1 cup cold butter FILLING:

  4. 6 egg yolks

  5. 2 cups sugar

  6. 1/4 cup all-purpose flour

  7. 1/4 teaspoon salt

  8. 5 cups chopped fresh or frozen rhubarb, thawed

  9. 1 cup half-and-half cream

  10. 2 teaspoons grated orange peel MERINGUE:

  11. 6 egg whites

  12. 2 teaspoons vanilla extract Dash salt

  13. 3/4 cup sugar

  14. 2 tablespoons finely chopped walnuts

Instructions Jump to Ingredients ↑

  1. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange peel; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12 servings.


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