Rhubarb Fluff
"Absolutely delicious! This old fashioned dessert never fails to please, one of my favourite Rhubarb desserts. Being a very very old recipe, one has to keep in mind that todays rhubarb is so much sweeter, you may wish to cut back on the sugar ... depending on just how much sweetness you prefer."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (149 g)
- Calories 410.1
- Total Fat - 16.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 3.6 mg
- Sodium - 115.2 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 2 g
- Sugars - 42.4 g
- Protein - 3.3 g
- Calcium - 59.9 mg
- Iron - 0.6 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
BASE, mix together the flour, butter and sugar, press into a greased 9 x 13 pan
Step 2
Bake in a preheated 350 oven for 10 minutes
Step 3
RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes, drain
Step 4
Spread drained rhubarb over baked crust
Step 5
FILLING, beat egg yolks, sugar and salt adding in the cream/milk slowly, lastly add in flour
Step 6
Pour over rhubarb and bake another 40 minutes at 350
Step 7
TOPPING, beat egg whites and cream of tartar until stiff, gradually add sugar making a stiff meringue. Spread over top and bake at 350 10 minutes or until a delicate golden brown
Step 8
I like to sprinkle coconut over the meringue before browning, found it seems to help keep the meringue from weeping
Tips
No special items needed.
0 Reviews
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