Rhubarb filling baked in a pie crust with meringue on top. This excellent dessert is made in an 9 inch square pan.
INGREDIENTS (for 8 servings):
- 1 cup all-purpose flour
- 1/2 cup margarine
- 2 tablespoons confectioners' sugar
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- 1 1/2 cups white sugar
- 3 tablespoons all-purpose flour
- 3 egg yolks
- 1/3 cup milk
- 3 1/2 cups chopped rhubarb
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- 3 egg whites
- 1/4 cup white sugar
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.