Rhubarb Dessert

Title: Rhubarb Dessert
Subject: flour; salt; sugar; shortening; eggs; sweet cream; rhubarb; orange
Description: Rhubarb Desert

1 c. flour )
½ tes. salt } mixe this to crumbs
2 Tablespoons sugar ) and pat in a 13 x 9
½ c. shortning / Bake for 10 min. Pan
in 350
oven.
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next
3 eggs seperate use whites for last
beat yalks and
1½ c. sugar
1½ c. sweet cream
2 tablespoons flour (over)

Back:
2 c. cut up rubarb or a little mor
graded rind of one orange
mixe all together and spoon on
the top of the crust return back to
oven and bake at 350 for 45 min.
or till done next
Beat whites with one table spoon
of water and put 6 tablespoons of
sugar one at a time and beat
spread on and return to oven bake
till real brown

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# Rhubarb Dessert

## Crust Ingredients

- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup shortening

## Filling Ingredients

- 3 eggs, separated (reserve whites for meringue)
- 1 1/2 cups sugar
- 1 1/2 cups sweet cream
- 2 Tbsp flour
- 2 cups cut up rhubarb, or a little more
- Grated rind of one orange

## Meringue Ingredients

- 3 egg whites
- 1 Tbsp water
- 6 Tbsp sugar

## Instructions

1. Mix flour, salt, sugar, and shortening together until crumbly.
2. Pat into a 13 x 9 pan.
3. Bake for 10 minutes in a 350° oven.
4. Beat egg yolks together with sugar, sweet cream, and flour.
5. Add cut up rhubarb and grated rind of one orange.
6. Mix all together and spoon on top of the crust.
7. Return to oven and bake at 350° for 45 minutes or till done.

## Meringue

1. Beat egg whites with one tablespoon of water.
2. Add 6 tablespoons of sugar one at a time, beating continuously.
3. Spread meringue on top and return to oven.
4. Bake till real brown.
Creator: Alice Yetka, Martha Yetka
Source: RCA0006 - The Yetka family collection that started the project (eBay)
Date: 1950s
Rights: Personal/Family
Format: Handwritten recipe card
Identifier: RCA0006-20260609-0040
Coverage: Oregon, US