Rhubarb Meringue Layers

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Don’t hate on rhubarb guys. This stuff is legit. A buttery crust topped with rhubarb and a thick custard, and finally a fluffy meringue. It is one of my favorite desserts ever. It feeds a crowd too, perfect for potlucks!

Ingredients

For the crust
 2 cups flour, spooned and leveled
 1 tablespoon sugar
 1/4 teaspoon salt
 1 cup butter, cut into chunks

For the custard
 2 cups sugar
 1/4 cup flour
 1/8  teaspoon salt
 6 egg yolks, beaten
 1 cup half & half OR cream
 5 cups fresh or frozen (thawed and drained) rhubarb, sliced

For the meringue
 6 egg whites
 3/4 cup sugar
 1/4 teaspoon cream of tartar
 2 teaspoons Rodelle Pure Vanilla Extract

Instructions

1. Preheat oven to 350. Butter a 13x9x2-inch baking pan.
2. For the crust, in a large bowl combine the 2 cups of flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. (Or pulse in a food processor).
3. Press mixture into the bottom of the prepared pan. I like to use an empty glass or a measuring cup to get it nice and flat.
4. Bake for 10 minutes at 350.
5. To make the custard, in a cold saucepan combine 2 cups sugar, 1/4 cup flour, and 1/8 teaspoon salt.

You can find complete recipes HERE 

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