Rhubarb Fluff
Created by Gerry on November 20, 2011
- Servings: 12
- Prep Time: 10m
- Cook Time: 50m
- Recipe #2859
Ingredients
- Base:
- 2 cups all purpose flour
- 1/2 cup butter (or margarine)
- 1 tablespoon sugar
- Filling:
- 5 cups rhubarb (cut)
- 6 egg yolks (reserve whites for topping)
- 2 cups sugar
- 6 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 cup milk (mix of half milk and half cream)
- Topping:
- 6 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
How to Make
-
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
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Step 3: RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes, drain
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Step 4: Spread drained rhubarb over baked crust
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Step 5: FILLING, beat egg yolks, sugar and salt adding in the cream/milk slowly, lastly add in flour
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Step 6: Pour over rhubarb and bake another 40 minutes at 350
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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
Nutritional Facts
- 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