An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!
Ingredients
- all-purpose flour: 1 cup
- margarine: 0.5 cup
- confectioners' sugar: 2 Tbsp
- ½ cups white sugar: 1 piece
- all-purpose flour: 3 Tbsp
- egg yolks: 3 piece
- milk: 0.33333 cup
- ½ cups chopped rhubarb: 3 piece
- egg whites: 3 piece
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C.)
-
In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
-
In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
-
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
-
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.
