When we lived in North Dakota a woman named Betty Lou made the hands down, best, (should be) award winning rhubarb dessert ever. It was tart, yet sweet and the shortbread cookie style crust was buttery and flaky. We enjoyed it several times at her home and at potluck dinners -- she always took home a clean dish as there was never a single bite left. When I asked her about the recipe, she handed me a yellowed newspaper clipping that had been hand edited to double the recipe. I asked for a pen and paper to write down the information. "No, no. Just take it. I know how it's done," she replied. Once home I immediately attached it to a recipe card and covered it in plastic, knowing that this would be a family heirloom. It is!
This is Ken's favorite dessert bar none. This year in particular he had a real craving for it, however... do you know how difficult it is to find fresh rhubarb when you live 17 miles from Mexico? Then, one day while looking over the produce department at the HEB on Trenton (aka The Gucci HEB) there it was; Rhubarb! Needless to say, several long stalks went into the cart and baking ensued as soon as possible. On the Monday that I made it, Ken was having a particularly long and busy day. To give him a little boost I took a photo and sent it to his email. Needless to say, he was all smiles.
Step by step, here is it -- the family famous:
Rhubarb Dessert
The recipe listed is for a 9 x 13 pan as handwritten by Betty Lou
CRUST:
2 C flour
2 sticks butter (1/2 lb.), melted
2 T sugar
FILLING:
5 C cut rhubarb
2 C sugar
4 T flour
1 C cream
6 egg yolks, beatenMERINGUE:
6 egg whites
12 T sugar
1. Mix crust ingredients.
2. Press in pan and bake 10-15 minutes at 350 degrees.
3. Chop 3 or 4 long stalks of rhubarb to total about 5 Cups.
4. Separate eggs.
5. Combine cream, sugar, egg yolks, and flour.
7. Pour filling on top of baked crust.
8. Bake 40 minutes in 350 degree oven.
9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!
