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Rhubarb Dessert

June 24, 2011
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 From Nina’s stand-by cookbook, “Favorite Recipes of the Northfield Elementary PTO”

 Crust:

  • 1/3 c. margarine or butter
  • 3/4 c. flour
  • 1 TB. Sugar

 Mix and pat into 8×8 pan. Bake at 325° for 15 minutes.

 Filling:

  • 1 c. sugar
  • 1 TB. Butter
  • 2 egg yolks
  • 2 TB. Flour
  • ½ c. milk
  • 2 c. rhubarb, cut up

Mix in a pot and cook over low heat until thick, stirring constantly. Spread over the crust.

 Topping:

  • 2 egg whites
  • ½ c. sugar

 

 Beat the egg whites until stiff. Add the sugar. Spread over the filling mixture. Bake at 325° for 1 hour.

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