Ingredients

The following ingredients have 12 Servings
  • 2 cups flour (spooned and leveled)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup butter (cut into chunks)
  • 2 cups sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 6 egg yolks (beaten)
  • 1 cup half & half (OR cream)
  • 5 cups rhubarb (thawed and drained, fresh or frozen, sliced)
  • 6 egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons Rodelle Pure Vanilla Extract

Instruction

  • Preheat oven to 350. Butter a 13x9x2-inch baking pan.
  • For the crust, in a large bowl combine the 2 cups of flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. (Or pulse in a food processor).
  • Press mixture into the bottom of the prepared pan. I like to use an empty glass or a measuring cup to get it nice and flat.
  • Bake for 10 minutes at 350.
  • To make the custard, in a cold saucepan combine 2 cups sugar, 1/4 cup flour, and 1/8 teaspoon salt.
  • Beat the egg yolks and the 1 cup half-and-half (or cream) in a separate bowl, then combine with the flour mixture in the saucepan. Turn the burner on to medium heat. Stir until the mixture gets thick. This takes about 12-15 minutes. Do not allow it to boil.
  • Chop the rhubarb. If your stalk is exceptionally thick, you can slice it lengthwise once, then chop.
  • Sprinkle the chopped rhubarb over the baked crust and then pour the custard over the top. Bake for 40 minutes. It will not look quite set, but shouldn't be super jiggly.
  • For the meringue, combine egg whites, 3/4 cup sugar, cream of tartar, and the vanilla; beat on medium speed for about 5 minutes, or until stiff peaks form. Spoon on top of the hot baked custard; carefully spread to edges.
  • Bake for 12-15 minutes or until golden. Cool, cut into bars, then devour!
  • I like to store these on the counter. Poke some toothpicks on top and cover with plastic wrap if you don't have a lid.