Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust Recipe

Name: Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup butter, softened; 1 1/2 cups white flour; 1/2 cup whole wheat flour; 1 cup brown sugar, packed; Filling; 8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb); Custard; 6 egg yolks (whites are used in the meringue); 1 1/2 cups sugar; 1/4 teaspoon salt; 1/2 cup milk or 1/2 cup cream; 1/2 cup flour; Meringue; 6 egg whites; 1/4 cup sugar (2 tsp at a time); 1/4 teaspoon salt; 1 teaspoon vanilla

Servings: persons

Crust
1 cup butter, softened
1 1/2 cups white flour
1/2 cup whole wheat flour
1 cup brown sugar, packed
Filling
8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
Custard
6 egg yolks (whites are used in the meringue)
1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup milk or 1/2 cup cream
1/2 cup flour
Meringue
6 egg whites
1/4 cup sugar (2 tsp at a time)
1/4 teaspoon salt
1 teaspoon vanilla

1
Preheat oven to 350; butter a 13x9 pan.
2
Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
3
While that is cooking, cut up the rhubarb.
4
In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
5
When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
6
While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
7
At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
8
Brown for five minutes; set the timer--it can burn very quickly!
9
VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.

1759

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 1 cup butter, softened, 1 1/2 cups white flour, 1/2 cup whole wheat flour, and more.

Yes, Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust

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