Aunt Emma's Rhubarb Custard Dessert
Aunt Emma's Rhubarb Custard Dessert
This nostalgic rhubarb dessert has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue.
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25 min
Prep Time
02 hrs 35 min
Total Time
16
servings Ingredients
Crust
2 cups all-purpose flour
12 cup Land O Lakes® Butter, softened
2 tablespoons sugar
Filling
2 cups sugar
1 cup Land O Lakes® Heavy Whipping Cream
14 cup all-purpose flour
6 large Land O Lakes® Eggs (yolks only), reserve egg whites
14 teaspoon salt
Meringue
6 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla extract
14 teaspoon salt
34 cup sugar
*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
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STEP 3
Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
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STEP 4
Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
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STEP 5
Increase oven temperature to 400°F.
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STEP 6
Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
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STEP 7
Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.
340 Calories
13 Fat (g)
100 Cholesterol (mg)
150 Sodium (mg)
52 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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