Rhubarb recipe

Rhubarb is a misunderstood vegetable.  I've never heard of eating rhubarb plain.  That's just plain wrong!  A sour face will ensue and you will vow to never try it again.  Rhubarb isn't meant to be eaten alone because of it's tart flavor.  Usually it's teamed up with sugar and/or strawberries.  It can be made into a jam and even wine! 

A fellow food blogger has inspired me to share this rhubarb recipe with you.  Growing up we had a lot of rhubarb from our garden.  My mom used to make this recipe and it is scrumptious! 

Rhubarb Cream Delight

Crust:             

• 1 1/2 c. flour
• 3/4 c. butter
• 3 TBS sugar

Cream filling:

• 2 c. sugar
• 4 egg yolks
• 2/3 c. cream
• 3 TBS. flour
• 1/2 tsp. nutmeg
•  4 c. chopped rhubarb stalks

Meringue:         

• 4 egg whites
• 1/4 c. sugar

Combine the crust ingredients until crumbly and press into a 9x13 inch baking pan.  Bake at 350 degrees for 20 minutes.  While crust is baking, combine the filling ingredients and cook in heavy saucepan over medium heat, stirring constantly until thickened.  Pour hot filling into crust.  Beat meringue ingredients together with an electric mixer until thick and satiny.  Top the filling mixture with the prepared meringue.  Bake at 325 degrees for 15 to 20 minutes or until golden brown.  Refrigerate any leftovers. 

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