Rhubarb Recipe

Kids remember random things.

But there's nothing random about the rhubarb dessert my aunt used to make once each summer to share at Grandma's lake house.

How I loved its fluffy meringue, custard middle and cookie crust.

Years later, Aunt Marge shared the recipe, so I could make it myself.

Now I truly appreciate the layers of her labor. I also know why this dessert is a once-a-year affair – and one worth sharing.

For those who love to bake, start with a trip to the garden for a bundle of rhubarb stalks. Then prepare for layers of love:

Preheat oven 325ºF.

Crust

1 cup flour
2 tsp sugar
1/2 cup butter

Combine these ingredients. Flatten in a 9x9-inch pan. Bake 15 minutes. While waiting, mix the following ingredients:

Filling

3 egg large yolks, beaten
1 cup sugar
1/3 cup cream or evaporated milk
2 heaping tbsp flour
1/2 tsp vanilla
2-1/2 cups chopped rhubarb

Pour this filling on top of the warm crust. Return pan to oven. Bake 45 minutes (or until filling sets up without jiggling.) Remove from oven.

Meringue

3 egg whites
6 tbsp sugar
1 tsp vanilla extract

Beat egg whites until half firm. Add sugar and beat until firm. Mix in vanilla extract. Spread meringue on top of the hot filling. Return pan to oven. Bake 10 minutes – until golden brown. Remove pan from oven. Let cool on counter top until warm. Then refrigerate. Tiny liquid beads should form on top of the meringue. Serve cool.


For a twist to this recipe, substitute half the rhubarb for an equal amount of sliced strawberries.

Then, enjoy – with a cup of coffee or glass of iced tea – like we did this Father's Day on a trip to Grammy Jan's house where our kids met up with their cousins to make their own random memories.