Rhubarb Delight Dessert

Recipe via: Ruth Thompson

This dessert  is just what it says ... "A Delight". Very light and not overly sweet 

Bake @ 350o

9 X 13 Pan

 

Base:

Mix like pastry, press into 9 x 13 pan - Bake for 10 mn @ 350o

 2 cups flour

 1 cup butter

 2 tsp sugar

1/4 tsp salt 

Custard:

 1 cup evaporated milk

 1/4 tsp salt

 4 TBSP flour

 2 cups white sugar

 6 egg yolks (beaten)

 6 cups rhubarb

To beaten egg yolks add rest of custard ingredients

Mix and add rhubarb

Pour over base

Bake 1 hour @ 350o

Meringue Topping:

 6 egg whites (stiffly beaten)

 6 tsp sugar

 2 tsp vanilla

Spread on top of rhubarb custard

Bake 350o for 10 - 15 minutes until golden brown

Rhubarb Sauce Muffins

Yield 12 muffins

Bake @ 350* for 20 - 25 minutes

Cream:

     1/2 cup butter

     3/4 cup brown sugar

Beat in 1 egg

Mix together:
     1/2 cup flour
     1/2 cup whole wheat flour
     1 tsp baking powder
     1 tsp baking soda
     1/4 tsp salt

Add dry ingredients alternately to creamed mixture alternately with 3/4 cup rhubarb sauce**(recipe below)

Stir in:
     1 cup rolled oats

Fill greased muffin cups 3/4 full

Rhubarb Sauce
One pound rhubarb makes about 2 cups cooked
If rhubarb is you and skin is tender, don't peel
Cut in 1" chunks
Sprinkle generously with sugar and a few orange or lemon gratins
Add just enough water to keep from burning
Cook 7 - 20 minutes until tender