 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
Saving this to try in summer when our garden has an abundance of rhubarb. Ingredients:
1 cup flour |
5 tablespoons powdered sugar |
1/2 cup margarine or 1/2 cup butter |
3 eggs, beaten |
2 cups sugar |
1 teaspoon vanilla extract |
1/2 cup flour |
1 teaspoon baking powder |
4 cups rhubarb, cut in small pieces (thinner stems are always more tender) |
Directions:
1. Preheat oven to 350°F.
2. Mix 1 C flour and powdered sugar together.
3. Cut the margarine or butter into the flour mixture.
4. Press into a 9x9-inch pan or 9 or 10 round baking dish and bake for 15 minutes.
5. Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
6. Mix in the rhubarb.
7. Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.
|
|