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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Ingredients
Crust
2 cups all-purpose flour
1 Land O Lakes® Butter, softened
2 cup2 tablespoons sugar
Filling
2 cups sugar
1 cup Land O Lakes® Heavy Whipping Cream
1
4 cup all-purpose flour6 large Land O Lakes® Eggs (yolks only), reserve egg whites
1
4 teaspoon saltMeringue
6 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla extract
1
4 teaspoon salt3
4 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.
And don't forget to tag us @landolakesktchn.
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