Rhubarb Meringue

We have rhubarb coming out of our ears at my parent's place --



As does my grandma.



When we stopped by for an afternoon, she treated us to one of her delicious rhubarb desserts -- rhubarb meringue!

A grandma special.

Rhubarb Meringue - Grandma

Crust
1/2 C butter
2 C flour (can use white wheat)
2 T sugar


Filling
3 egg yolks (reserve whites)
2 T flour
1 1/2 C sugar
1/3 C milk or cream
1 T lemon juice
2 1/2 C rhubarb, sliced

Topping
3 egg whites
3/4 C sugar

Begin by mixing together softened butter, flour and sugar.  Press into a lightly greased 9x13 baking dish.  Then, bake at 350 for 20-25 minutes until the crust is lightly browned and set.

Then, mix together the sugar, rhubarb, milk, flour, egg yolks and lemon juice.  Pour this mixture over the crust.  Bake at 350 for 40-45 minutes.

When 45 minutes is almost up, whip together the reserved egg whites and sugar until fluffy and peaks form.  Pour this over the rhubarb layer and bake for 5-10 minutes until the meringue is lightly browned.



Enjoy!



It's extra special when it's served up by Grandma herself :)