Easy Rhubarb Custard Dessert



  • 1 1/2 cups Flour
  • 4 Tbsp. Sugar
  • 3/4 cup melted Butter


  • 4 egg yolks
  • 1 3/4 cups sugar
  • Ad
  • 3 Tbsp. flour
  • 1/2 cup whipping cream or heavy cream
  • 4 cups diced rhubarb


  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar


Preheat oven to 350 degrees F. Mix all crust ingredients together and press in a 9x13 inch pan and bake for 20 minutes.

Put all filling ingredients in a pan on the stove and heat to a boil then turn down to a low simmer. Cook for 10 minutes, stirring constantly. Place the mixture onto the baked crust (crust can be still hot).

Mix all topping ingredients in a chilled bowl until soft peaks form. Put this on top of the last layer, which will still be hot. Bake all of it for another 20-25 minutes at 325 degrees F until meringue is lightly brown.

Let dessert fully cool before serving. It is good warm also but is a little runny until it is cool. ENJOY!

Source: Received from my sister Diane.

By Dawn from Burlington, WI


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