Rhubarb Delight

We treat rhubarb like gold at our home. Rhubarb pie is my hubby's favorite dessert. Since I'm not a real successful pie maker, he makes all the rhubarb pies. They are so good! He always buys lots of fresh rhubarb in the spring, cuts it up and freezes it. This year he went one step further. He bought four rhubarb roots. We planted two at home and two at the trailer. They have just taken off. I know we will have lots of homegrown rhubarb in the years to come.

Several years ago, my friend, Cindy, brought this luscious dessert to our Canada Day celebration. My husband made a beeline for seconds, so I knew that was my cue to get the recipe. I made it again a few nights ago, and we really enjoyed it. Our power had gone out (thankfully AFTER it was cooked) so we sat and ate it with candlelight!

It is a shortbread type bottom, with a rhubarb/custard layer, and then meringue topping. Delicious!!

RHUBARB DELIGHT

Base:
2C flour
1C butter
2 tsp sugar
1/4 tsp salt
Mix and press into 9x13 pan.
Bake at 350 F for 10 minutes.

Custard:
1C evaporated milk
1/4 tsp salt
4 tbsp flour
2C sugar
6 egg yolks, beaten
6 cups rhubarb
Mix custard ingredients well.
Add rhubarb.
Pour over base.
Bake 1 hour at 350 F.

Meringue:
6 egg whites, stiffly beaten
6 tsp sugar
2 tsp vanilla
Put meringue on top of baked rhubarb custard.
Bake until golden brown, 10-15 minutes.

Thanks Cindy!!

Printable Recipe

Much thanks to Yvonne over at StoneGable for doing an awesome post on how to do a "printable recipes" link for your blog. Now we are able to give you an easy print out link for all the recipes we post here at Take Six. Just click on the words "Printable Recipe" just below the picture above, and print!! It's that easy! Thanks Yvonne!!

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