This is probably one dessert that both my husband and I can agree as being our summer favorite.  He has a green thumb, but somehow can’t get rhubarb to grow in our yard. Perhaps it’s the soil. Thankfully, I have generous family and friends who have plenty in their gardens to share.

 

Base:
1 Cup Butter
2 teaspoon Sugar
2 cups Flour
Filling:

8 cups Rhubarb
2 cups Sugar
1 cup Cream
6 egg yolks
4 tablespoon Flour
Dash of salt

Meringue:

6 egg whites
2 tablespoon Cornstarch
1 tablespoon cold water
6 tablespoon sugar
¼ teaspoon salt
1 teaspoon vanilla

Instructions:

Base:
Mix together flour and sugar, add cold, cubed butter. Mix using pastry cutter until crumbly. Press into greased 9×13 pan. Bake at 350F for 10 minutes.

Filling:
Mix all ingredients. Pour on top of warm base. Return to oven for 45-60 minutes until set.

Meringue:
Bring 1 cup of water to a boil. Mix cornstarch with 1 tablespoon cold water. Stir into boiling water. Cook until thick and clear.

Beat egg whites until soft peaks. Add sugar, salt and vanilla. Add cooked corn starch and continue beating until mixture stands in peaks. Spread on hot cake. Return to oven until golden brown, about 15 minutes.