Today's recipe steps back in time to share a several generation's old recipe from a dear neighbor to my sister who lives in the Midwest where rhubarb is a "staple" at all of the summer gatherings. This recipe is "delightful" and will be a favorite with a crowd!
Rhubarb Tart
by: Ann R.
Bottom Crust Layer:
2 cups flour
½ cup butter or margarine
½ cup shortening
2 Tblsp. Sugar
Mix above ingredients, spread in 9x13 pan and bake 10 minutes at 350°F.
Middle Custard Layer:
6 egg yolks (beaten well)
2 cups sugar
4 Tbls. Flour
½ tsp. salt
1 cup cream or can condensed milk
5 cups chopped rhubarb pieces
Mix these ingredients and spread over bottom layer. Bake 45 minutes at 350°F.
Meringue Top:
6 egg whites beaten well
8 Tblsp. Sugar (add 2 T. at a time while beating in mixer and beat after each addition)
2 Tblsp. vanilla
Pour over 1st and 2nd layer. Sprinkle with coconut and brown at 350°F for 10 minutes.
by: Ann R.
Bottom Crust Layer:
2 cups flour
½ cup butter or margarine
½ cup shortening
2 Tblsp. Sugar
Mix above ingredients, spread in 9x13 pan and bake 10 minutes at 350°F.
Middle Custard Layer:
6 egg yolks (beaten well)
2 cups sugar
4 Tbls. Flour
½ tsp. salt
1 cup cream or can condensed milk
5 cups chopped rhubarb pieces
Mix these ingredients and spread over bottom layer. Bake 45 minutes at 350°F.
Meringue Top:
6 egg whites beaten well
8 Tblsp. Sugar (add 2 T. at a time while beating in mixer and beat after each addition)
2 Tblsp. vanilla
Pour over 1st and 2nd layer. Sprinkle with coconut and brown at 350°F for 10 minutes.
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