Description
When my husband and I were first married, we lived in a house with a huge rhubarb patch. I experimented with many recipes and came up with this dessert. It has been a family favorite for many years now.
Ingredients
- 1 cup all-purpose flour
- ½ cup butter
- 5 tablespoons white sugar, divided
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 eggs, separated
- 4 cups chopped rhubarb
- 1 ½ cups white sugar, or more to taste
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix together flour
- butter
- and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan
- bringing up the sides.
- Bake in the preheated oven until golden brown
- about 10 minutes. Let cool completely.
- While crust is cooling
- make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan; add rhubarb and 1 1/2 cups sugar
- adjusting to tartness of rhubarb. Bring to a boil over medium heat
- about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.
- Beat egg whites
- 3 tablespoons sugar
- vanilla extract
- and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.
- Bake in the preheated oven until top is golden brown
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8