Friday, April 30, 2010

rhubarb delight

Many thanks to my pal Val! The first time I ever had rhubarb, it was in this dessert.

"Rhubarb Delight"
by Mrs. William (Dora) Sabo and Mrs. Roscoe (Judy) Bonderman
Courtesy of the St. Peter's Lutheran Church Cookbook, Moltke Township, MN

SHORTBREAD CRUST: Bake 10 minutes at 325*
1/2 lb. butter
2 c. flour
2 T. sugar

RHUBARB CUSTARD: Slop on top of shortbread, bake 40-45 at 350*
6 egg yolks
2 c. sugar
5 c. rhubarb (about 2 lbs.)
4 T. flour
1 c. cream

MERINGUE: On top of custard, bake at 10-15 minutes at 350*
6 egg whites
12 T. sugar
2 t. vanilla
pinch salt

1 comment:

CC5 said...

In Austria I drank a bunch of rhubarb mint water- crazy town! I love you, rhubarb friend.