- 1 cup all-purpose flour
- 1/2 cup butter
- 5 tablespoons white sugar, divided
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 eggs, separated
- 4 cups chopped rhubarb
- 1 1/2 cups white sugar, or more to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix together flour, butter, and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan, bringing up the sides.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.
- While crust is cooling, make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan; add rhubarb and 1 1/2 cups sugar, adjusting to tartness of rhubarb. Bring to a boil over medium heat, about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.
- Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.
- Bake in the preheated oven until top is golden brown, about 10 minutes.
06/21/2019
recipepes.com
favorite rhubarb dessert, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
