Favorite Rhubarb Dessert

When my husband and I were first married, we lived in a house with a huge rhubarb patch. I experimented with many recipes and came up with this dessert. It has been a family favorite for many years now.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 380 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup butter
• 2 tablespoons water
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 3 eggs, separated
• 1 ½ cups white sugar, or more to taste
• 5 tablespoons white sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until top is golden brown, about 10 minutes.

Step 3

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.

Step 4

Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.

Step 5

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.

Step 6

Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.