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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ruth Windle, Kettle Falls, Washington Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
3/4 cup butter |
filling: |
3 tablespoons king arthur unbleached all-purpose flour |
3/4 cup heavy whipping cream |
2 cups sugar, divided |
4 eggs, separated |
2 teaspoons vanilla extract |
5 cups diced rhubarb |
Directions:
1. Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly.
2. For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted near center comes out clean.
3. Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly. Yield: 20-24 servings.
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