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