Rhubarb Cake Dessert
- 1 cup butter
- 1 cup brown sugar
- 2 cups flour
Press into a pan a little bigger than 9x13 inch.
- 6 egg yolks
- 2 cups sugar
- 3/4 cup flour
- 1/4 tsp. salt
- 1 cup sweet cream
- 5 cups rhubarb, finely shredded
Spread on top of crumb mixture. Bake at 350 degrees F for 40-45 minutes (just until custard is almost set). Take out of oven and top with meringue. Put back in oven on top shelf for approximately 20 minutes or until browned.
- 6 egg whites, stiffly beaten
- 1 cup sugar
- pinch of salt
- 2 Tbsp. vanilla
By Robin from Washington, IA
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