Dublin Core

Title

Rhubarb Dessert

Subject

flour

sugar

butter

margarine

rhubarb

half and half

eggs

Description

Rhubarb Dessert
2 c flour, plus 4 T divided
2 C sugar, plus 2 T, divided
½ c butter or margarine
4 c rhubarb, cut up
3/4 cup ½ and ½
4 eggs, separated
Mix 2 c flour, 2 T sugar and butter or margarine and
pat into 9 x 13 pan. Bake at 350 for 15 min.
Place 2 c sugar and 4 T flour in heavy saucepan, add
rhubarb and cream. Cook until rhubarb is tender and
mixture is thick. Add lightly beaten egg yolks and
return to heat; cook 1 min. longer. Pour slightly
cooled filling on top of crust. Top with meringue
made from beaten egg whites and sugar.
Bake 350 12-15 min or til meringue brown.
Meringue: 4 egg whites, stiff + 8 T sugar add gradually

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# Rhubarb Dessert

## Ingredients

- 2 cups flour, plus 4 Tbsp divided
- 2 cups sugar, plus 2 Tbsp, divided
- 1/2 cup butter or margarine
- 4 cups rhubarb, cut up
- 3/4 cup half and half
- 4 eggs, separated

## Instructions

1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes.
2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick.
3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer.
4. Pour slightly cooled filling on top of crust.
5. Top with meringue made from beaten egg whites and sugar.
6. Bake at 350°F for 12–15 minutes or until meringue is brown.

## Meringue

- 4 egg whites, beaten stiff
- 8 Tbsp sugar, added gradually

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0162

Coverage

Oregon, US