Rhubarb Meringue Layers

Don’t hate on rhubarb guys. This stuff is legit. A buttery crust topped with rhubarb and a thick custard, and finally a fluffy meringue. It is one of my favorite desserts ever. It feeds a crowd too, perfect for potlucks!

Ingredients

For the crust
2 cups flour, spooned and leveled
1 tablespoon sugar
1/4 teaspoon salt
1 cup butter, cut into chunks

For the custard
2 cups sugar
1/4 cup flour
1/8 teaspoon salt
6 egg yolks, beaten
1 cup half & half OR cream
5 cups fresh or frozen (thawed and drained) rhubarb, sliced

For the meringue
6 egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
2 teaspoons Rodelle Pure Vanilla Extract

Instructions

Preheat oven to 350. Butter a 13x9x2-inch baking pan.
For the crust, in a large bowl combine the 2 cups of flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. (Or pulse in a food processor).
Press mixture into the bottom of the prepared pan. I like to use an empty glass or a measuring cup to get it nice and flat.
Bake for 10 minutes at 350.
To make the custard, in a cold saucepan combine 2 cups sugar, 1/4 cup flour, and 1/8 teaspoon salt.

You can find complete recipes HERE